High intensity sweeteners

ABSTRACT

Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

INCORPORATION BY REFERENCE TO ANY PRIORITY APPLICATIONS

Any and all applications for which a foreign or domestic priority claimis identified in the Application Data Sheet as filed with the presentapplication are hereby incorporated by reference under 37 CFR 1.57. Forexample, this application is a continuation of U.S. patent applicationSer. No. 15/336,579 having a filing date of Oct. 27, 2016, now U.S. Pat.No. 11,357,246 which claims the benefit of U.S. Provisional ApplicationNo. 62/248,206 filed on Oct. 29, 2015, the contents of each of which arehereby incorporated by reference in their entireties for all purposes.

BACKGROUND Field

The present disclosure relates to the fields of chemistry and foods,beverages, and other ingestible compositions. More specifically, thepresent disclosure relates to sweet tasting compounds, sweet tasteenhancers, and combinations thereof, for ingestible compositions such asfoods and beverages, and other ingestible or orally administeredmedicinal products or compositions.

Background Description

The taste system provides sensory information about the chemicalcomposition of the external world. Taste transduction is one of the mostsophisticated forms of chemical-triggered sensation in animals.Signaling of taste is found throughout the animal kingdom, from simplemetazoans to the most complex of vertebrates. Mammals are believed tohave five basic taste modalities: sweet, bitter, sour, salty, and umami(the taste of monosodium glutamate, a.k.a. savory taste).

For centuries, various natural and unnatural compositions and/orcompounds have been added to ingestible compositions, including foodsand beverages, and/or orally administered medicinal compositions toimprove their taste. Although it has long been known that there are onlya few basic types of “tastes,” the biological and biochemical basis oftaste perception was poorly understood, and most taste improving ortaste modifying agents have been discovered largely by simple trial anderror processes.

With respect to the sweet taste, diabetes, and cardiovascular diseaseare health concerns on the rise globally, but are growing at alarmingrates in the United States. Sugar and calories are key components thatcan be limited to render a positive nutritional effect on health.High-intensity sweeteners can provide the sweetness of sugar, withvarious taste qualities. Because they are many times sweeter than sugar,much less of the sweetener is required to replace the sugar.

High-intensity sweeteners have a wide range of chemically distinctstructures and hence possess varying properties, such as, withoutlimitation, odor, flavor, mouthfeel, and aftertaste. These properties,particularly flavor and aftertaste, are well known to vary over the timeof tasting, such that each temporal profile is sweetener-specific.

There has been significant recent progress in identifying useful naturalflavoring agents, such as for example sweeteners such as sucrose,fructose, glucose, erythritol, isomalt, lactitol, mannitol, sorbitol,xylitol, certain known natural terpenoids, flavonoids, or proteinsweeteners. See, e.g, Kinghom, et al., “Noncariogenic Intense NaturalSweeteners,” Med. Res. Rev. 18 (5) 347-360 (1998) (discussing discoverednatural materials that are much more intensely sweet than common naturalsweeteners such as sucrose, fructose, and the like.) Similarly, therehas been recent progress in identifying and commercializing newartificial sweeteners, such as aspartame, saccharin, acesulfame-K,cyclamate, sucralose, and the like. See, e.g., Ager, et al., Angew.Chem. Int. Ed. 37, 1802-1817 (1998). The entire disclosure of thereferences identified above are hereby incorporated herein by referencein their entirety.

Sweeteners such as saccharin and6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide potassium salt(acesulfame potassium) are commonly characterized as having bitterand/or metallic aftertastes. Products prepared with 2,4-dihydroxybenzoicacid are claimed to display reduced undesirable aftertastes associatedwith sweeteners, and do so at concentrations below those concentrationsat which their own tastes are perceptible. Also, high intensitysweeteners such as sucralose and aspartame are reported to havesweetness delivery problems, i.e., delayed onset and lingering ofsweetness. See S. G. Wiet, et al., J. Food Sci., 58(3):599-602, 666(1993).

There is a need for new sweetening compounds, sweet taste enhancers, andcompositions containing such compounds and enhancers, having improvedtaste and delivery characteristics. In addition there is a need forfoods containing new sweetening compounds and/or sweet taste enhancerswith such desirable characteristics.

SUMMARY

Some embodiments provide a compound having the structure of formula (I):

or a salt thereof.

In some embodiments,

represents a carbon-carbon single bond or a carbon-carbon double bond.

In some embodiments, R₁ is absent or a hydroxy group and R₂ is hydrogen,or R₁ and R₂, together with the carbon atom to which they are attached,form an oxo group.

In some embodiments, R₃ is selected from —OH and

In some embodiments, each of n¹, n², n³, n⁴, and n⁵ are independently aninteger from 0 to 3.

In some embodiments, each G, G₁, G₂, G₃, G₄, and G₅ is independently afuranose or pyranose moiety.

In some embodiments, each L₁, L₂, L₃, L₄, and L₅ is independently aglycosidic bond.

When

a carbon-carbon double bond, R₁ is absent.

In some embodiments, the compound is in isolated form. In someembodiments, the compound is in purified form. In some embodiments, thecompounds is in isolated and purified form.

Some embodiments provide a composition comprising one or more compoundshaving the structure of formula (I):

(I), or a salt thereof.

In some embodiments, the composition comprises greater than 50% byweight of the compound.

In some embodiments, the composition comprises less than 1% by weight ofMogroside III_(E). In some embodiments, the composition comprises lessthan 0.5% by weight of Mogroside III_(E). In some embodiments, thecomposition comprises less than 0.1% by weight of Mogroside III_(E).

In some embodiments, the composition comprises less than 0.3% by weightof 11-oxo-Mogroside III_(E). In some embodiments, the compositioncomprises less than 0.3% by weight of 11-oxo-Mogroside III_(E). In someembodiments, the composition comprises less than 0.1% by weight of11-oxo-Mogroside III_(E). In some embodiments, the composition comprisesless than 0.05% by weight of 11-oxo-Mogroside III_(E). In someembodiments, the composition comprises less than 0.01% by weight of11-oxo-Mogroside III_(E).

In some embodiments, the composition comprises less than 1% by weight ofall isomers of Mogroside I, Mogroside II, and Mogroside III. In someembodiments, the composition comprises less than 0.5% by weight of allisomers of Mogroside I, Mogroside II, and Mogroside III. In someembodiments, the composition comprises less than 0.1% by weight of allisomers of Mogroside I, Mogroside II, and Mogroside III. In someembodiments, the composition comprises less than 0.1% by weight ofMogroside III_(E), 11-oxo-Mogroside III_(E), Mogroside III_(A2),Mogroside I_(E), and Mogroside II_(E).

In some embodiments, the composition comprises less than 1% by weight of11-oxo-mogrol. In some embodiments, the composition comprises less than0.5% by weight of 11-oxo-mogrol. In some embodiments, the compositioncomprises In some embodiments, the composition comprises less than 0.1%by weight of 11-oxo-mogrol.

In some embodiments, the composition comprises one or more additionalcompounds selected from the group consisting of mogrol, 11-oxo-mogrol,

and salts and combinations thereof.

In some embodiments, the composition comprises greater than 70% byweight of one or more compounds of Formula (I). In some embodiments, thecomposition comprises greater than 80% by weight of one or morecompounds of Formula (I). In some embodiments, the composition comprisesgreater than 90% by weight of one or more compounds of Formula (I).

In some embodiments, the composition is in solid form. In someembodiments, the compound is in crystalline form. In some embodiments,the compound is in amorphous form. In some embodiments, the compound iscoating a solid carrier.

In some embodiments, the solid carrier are particles selected from thegroup consisting of lactose, modified food starch, gum Arabic,maltodextrin, modified corn starch, dextrose, xantham gum,carboxymethylcellulose, cellulose gel, cellulose gum, sodium caseinate,carrageenan, and combinations thereof.

In some embodiments, the composition is in particulate form.

In some embodiments, the composition has an average particle sizebetween 50 μm and 300 μm. In some embodiments, the composition has anaverage particle size between 80 μm and 200 μm. In some embodiments, thecomposition has an average particle size between 80 μm and 150 μm.

Some embodiments provide a composition comprising solid particles of thecomposition a liquid carrier. In some embodiments, the solid particlesare suspended in the liquid carrier. In some embodiments, the liquidcarrier is selected from water, an alcohol, propylene glycol,triacetine, medium chain triglycerides, glycerin, and combinationsthereof. In some embodiments, the liquid carrier is water. In someembodiments, the liquid carrier is an alcohol. In some embodiments, thealcohol is ethanol.

Some embodiments provide a composition comprising a solution of one ormore compounds having the structure of formula (I):

or a salt thereof.

In some embodiments, the concentration of the compound in the solutionis greater than 300 ppm. In some embodiments, the concentration of thecompound in the solution is greater than 500 ppm. In some embodiments,the concentration of the compound in the solution is greater than 800ppm. In some embodiments, the concentration of the compound in thesolution is greater than 0.1% by weight. In some embodiments, theconcentration of the compound in the solution is greater than 0.5% byweight. In some embodiments, the concentration of the compound in thesolution is greater than 1% by weight. In some embodiments, theconcentration of the compound in the solution is greater than 5% byweight. In some embodiments, the concentration of the compound in thesolution is greater than 10% by weight.

In some embodiments, the solution is aqueous. In some embodiments, thesolution is an alcohol solution. In some embodiments, the alcohol isethanol.

In some embodiments, the composition comprises a concentration ofMogroside III_(E) that is less than 100 ppm. In some embodiments, thecomposition comprises a concentration of Mogroside III_(E) that is lessthan 50 ppm. In some embodiments, the composition comprises aconcentration of Mogroside III_(E) that is less than 20 ppm.

In some embodiments, the composition comprises a concentration ofMogroside III_(E) that is less than 5 ppm. In some embodiments, thecomposition comprises a concentration of 11-oxo-Mogroside III_(E) ofless than 30 ppm. In some embodiments, the composition comprises aconcentration of 11-oxo-Mogroside III_(E) of less than 10 ppm. In someembodiments, the composition comprises a concentration of11-oxo-Mogroside III_(E) of less than 1 ppm. In some embodiments, thecomposition comprises a concentration of 11-oxo-Mogroside III_(E) ofless than 0.1 ppm.

In some embodiments, the composition comprises a combined concentrationof all isomers of Mogroside I, Mogroside II, and Mogroside III of lessthan 1% by weight. In some embodiments, the composition comprises acombined concentration of all isomers of Mogroside I, Mogroside II, andMogroside III of less than 0.5% by weight. In some embodiments, thecomposition comprises a combined concentration of all isomers ofMogroside I, Mogroside II, and Mogroside III of less than 0.1% byweight.

In some embodiments, the composition comprises a combined concentrationof all isomers of Mogroside I, Mogroside II, and Mogroside III of lessthan 500 ppm. In some embodiments, the composition comprises a combinedconcentration of all isomers of Mogroside I, Mogroside II, and MogrosideIII of less than 100 ppm.

In some embodiments, the composition comprises a combined concentrationof Mogroside III_(E), 11-oxo-Mogroside III_(E), Mogroside III_(A2),Mogroside I_(E), and Mogroside II_(E) of less than 500 ppm. In someembodiments, the composition comprises a combined concentration ofMogroside III_(E), 11-oxo-Mogroside III_(E), Mogroside III_(A2),Mogroside I_(E), and Mogroside II_(E) of less than 100 ppm.

In some embodiments, the composition comprises a concentration of11-oxo-mogrol of less than 0.5% by weight. In some embodiments, thecomposition comprises a concentration of 11-oxo-mogrol of less than 0.1%by weight. In some embodiments, the composition comprises aconcentration of 11-oxo-mogrol of less than 100 ppm.

In some embodiments, the composition comprises one or more additionalcompounds selected from the group consisting of Mogroside V, SiamenosideI, Mogroside IV_(E), Iso-mogroside V, Mogroside III_(E),11-Deoxy-mogroside V, 11-Oxo-mogroside V, Mogroside VI, MogrosideIV_(A), Mogroside II_(A), Mogroside II_(A1), Mogroside II_(A2),Mogroside I_(A), 11-oxo-Mogroside VI, 11-oxo-Mogroside III_(E),11-oxo-Mogroside IV_(E), Mogroside I_(E), Mogrol, 11-oxo-mogrol,Mogroside II_(E), Mogroside III_(A2), and Mogroside III.

In some embodiments, the composition comprises one or more additionalcompound selected from the group consisting of steviosides,rebaudiosides, glycyrrhizic acid, glycyrrhizin, GAMG (glycyrrhetinicacid monoglucuronide), thaumatin, monellin, brazzein, curculin,mabinlin, pentadin, monatin, abrusosides, albiziasaponins, Baiyunoside,bryoside, cussoracosides, cyclocarioside, mukurozioside, osladin,periandrin, phlomisoside, Polypodosides, pterocaryosides, rubusosides,telosmosides, selligueain A, hernandulcin, phlorizin, trilobatin,phylodulcin, dulcoside A, gaudichaudioside A, and combinations thereof.

In some embodiments, the composition has a pH of less than or equal to7. In some embodiments, the composition has a pH of less than 7. In someembodiments, the composition has a pH greater than or equal to 7. Insome embodiments, the composition has a pH of greater than 7. In someembodiments, the composition has a pH between 6 and 10. In someembodiments, the composition has a pH between 6 and 9. In someembodiments, the composition has a pH between 6 and 8. In someembodiments, the composition has a pH between 6 and 7. In someembodiments, the composition has a pH between 1 and 7. In someembodiments, the composition has a pH between 1 and 6. In someembodiments, the composition has a pH between 1 and 5. In someembodiments, the composition has a pH between 1 and 4. In someembodiments, the composition has a pH between 1 and 3. In someembodiments, the composition has a pH of about 2. In some embodiments,the composition has a pH of about 2.5. In some embodiments, thecomposition has a pH of about 1.5. In some embodiments, the compositionhas a pH of about 3. In some embodiments, the composition has a pH ofabout 3.5. In some embodiments, the composition has a pH of about 4. Insome embodiments, the composition has a pH of about 4.5. In someembodiments, the composition has a pH of about 5.

Some embodiments provide a composition, comprising a bulking agent andone or more compounds having the structure of formula (I):

or a salt thereof.

In some embodiments, the composition comprises greater than 0.5% byweight of the compound. In some embodiments, the composition comprisesgreater than 1% by weight of the compound. In some embodiments, thecomposition comprises greater than 2% by weight of the compound. In someembodiments, the composition comprises greater than 3% by weight of thecompound. In some embodiments, the composition comprises between 0.5%and 5% by weight of the compound. In some embodiments, the compositioncomprises between 1% and 5% by weight of the compound.

In some embodiments, the composition comprises between greater than 30%by weight of the bulking agent. In some embodiments, the compositioncomprises between greater than 40% by weight of the bulking agent. Insome embodiments, the composition comprises between greater than 50% byweight of the bulking agent. In some embodiments, the compositioncomprises between greater than 70% by weight of the bulking agent. Insome embodiments, the composition comprises between greater than 90% byweight of the bulking agent.

In some embodiments, the composition comprises between 30% and 99.5% byweight of the bulking agent. In some embodiments, the compositioncomprises between 30% and 95% by weight of the bulking agent. In someembodiments, the composition comprises between 50% and 99.5% by weightof the bulking agent.

In some embodiments, the bulking agent is selected from the groupconsisting of maltodextrin, dextro-maltodextrin blends, corn syrupsolids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose,ribulose, mannose, mannitol, galactitol, lactitol, isomalt, maltose,tagatose, lactose, inulin, glycerol, propylene glycol, polydextrose,fructooligosaccharides, cellulose, cellulose derivatives, erythritol,and combinations thereof.

In some embodiments, the bulking agent is maltodextrin. In someembodiments, the bulking agent is lactose. In some embodiments, thebulking agent is erythritol. In some embodiments, the bulking agent ismannitol.

In some embodiments, the bulking agent is in particulate form and thecompound is present as a coating on the particles. In some embodiments,the composition is in particulate form.

In some embodiments, the average particle size is between 200 μm and 2mm. In some embodiments, the average particle size is between 200 μm and500 μm. In some embodiments, the average particle size is between 500 μmand 700 μm. In some embodiments, the average particle size is between800 μm and 1.5 mm.

In some embodiments, the composition is a tabletop sweetener product,comprising a packet containing the composition. In some embodiments, thepacket is a single serving packet. In some embodiments, the packet has awidth between 0.2 inches and 2 inches. In some embodiments, the packethas a width between 0.5 inches and 1 inch. In some embodiments, thepacket has a length between 1 inch and 5 inches. In some embodiments,the packet has a length between 1.5 inches and 3 inches. In someembodiments, the product comprises between 0.5 g and 3 g of thecomposition. In some embodiments, the product comprises between 0.75 gand 1.5 g of the composition.

Some embodiments provide an ingestible composition, comprising aningestibly acceptable ingredient and one or more compounds having thestructure of formula (I):

or a salt thereof.

In some embodiments, the concentration of the compound in thecomposition is greater than 100 ppm. In some embodiments, theconcentration of the compound is greater than 300 ppm. In someembodiments, the concentration of the compound is greater than 500 ppm.In some embodiments, the concentration of the compound is greater than800 ppm.

In some embodiments, the concentration of the compound is between 300ppm and 2000 ppm. In some embodiments, the concentration of the compoundis between 300 ppm and 1500 ppm. In some embodiments, the concentrationof the compound is between 800 ppm and 1500 ppm.

In some embodiments, the ingestibly acceptable ingredient comprisesvegetable juice, fruit juice, beer, or wine. In some embodiments, theingestibly acceptable ingredient comprises an acid. In some embodiments,the acid is citric acid or phosphoric acid.

In some embodiments, the ingestibly acceptable ingredient comprises abitterant.

In some embodiments, the ingestibly acceptable ingredient comprises acoloring agent.

In some embodiments, the ingestibly acceptable ingredient comprises apreservative.

In some embodiments, the ingestibly acceptable ingredient comprises afunctional ingredient.

In some embodiments, the ingestibly acceptable ingredient comprises abuffer.

In some embodiments, the ingestibly acceptable ingredient comprises anatural flavor. In some embodiments, the ingestibly acceptableingredient comprises an artificial flavor.

In some embodiments, the ingestibly acceptable ingredient comprises afood additive.

In some embodiments, the ingestibly acceptable ingredient comprises asour flavorant.

In some embodiments, the ingestibly acceptable ingredient comprises oneor more fats, oils, or emulsions.

In some embodiments, the ingestibly acceptable ingredient comprises aflour or a vegetable powder.

In some embodiments, the composition is a food or beverage product. Insome embodiments, the food or beverage product is selected from colas,lemon-lime flavored sparkling beverages, orange flavored sparklingbeverages, grape flavored sparkling beverages, strawberry flavoredsparkling beverages, pineapple flavored sparkling beverages,ginger-ales, root beers, fruit juices, fruit-flavored juices, juicedrinks, nectars, vegetable juices, vegetable-flavored juices, sportsdrinks, energy drinks, enhanced water drinks, enhanced water withvitamins, near water drinks, coconut waters, tea type drinks, coffees,cocoa drinks, beverages containing milk components, beverages containingcereal extracts and smoothies. In some embodiments, the food or beverageproduct is a soft drink.

In some embodiments, the composition has a pH of less than or equal to7. In some embodiments, the composition has a pH of less than 7. In someembodiments, the composition has a pH greater than or equal to 7. Insome embodiments, the composition has a pH of greater than 7. In someembodiments, the composition has a pH between 6 and 10. In someembodiments, the composition has a pH between 6 and 9. In someembodiments, the composition has a pH between 6 and 8. In someembodiments, the composition has a pH between 6 and 7. In someembodiments, the composition has a pH between land 7. In someembodiments, the composition has a pH between 1 and 6. In someembodiments, the composition has a pH between 1 and 5. In someembodiments, the composition has a pH between 1 and 4. In someembodiments, the composition has a pH between 1 and 3. In someembodiments, the composition has a pH of about 2. In some embodiments,the composition has a pH of about 2.5. In some embodiments, thecomposition has a pH of about 1.5. In some embodiments, the compositionhas a pH of about 3. In some embodiments, the composition has a pH ofabout 3.5. In some embodiments, the composition has a pH of about 4. Insome embodiments, the composition has a pH of about 4.5. In someembodiments, the composition has a pH of about 5.

Some embodiments provide a method of increasing the sweetness of aningestible composition, comprising combining the ingestible compositionwith at least one compound of formula (I):

or a salt thereof.

Some embodiments provide a method of increasing the sweetness of a foodor beverage product, comprising adding the composition to a food orbeverage product, thereby increasing the sweetness of the food orbeverage product.

Some embodiments provide a method of preparing a food or beverageproduct, comprising combining the composition with one or moreingestibly acceptable ingredients.

Some embodiments provide a method of preparing a food or beverageproduct, comprising combining a first plurality of ingestibly acceptableingredients to form an intermediate mixture; and dispensing a dose ofthe composition into the intermediate mixture.

In some embodiments, the method further comprises, after dispensing thedose of the composition, adding one or more additional ingestiblyacceptable ingredients.

In some embodiments, the method further comprises, mixing the ingestiblyacceptable ingredients and the composition.

Some embodiments provide a flavoring concentrate, comprising a flavoringagent and a compound having the structure of formula (I):

or a salt thereof.

In some embodiments, the flavoring agent is an artificial flavoringingredient. In some embodiments, the flavoring agent is a naturalflavoring ingredient.

In some embodiments, the compound is at a concentration greater than0.1% by weight. In some embodiments, the compound is at a concentrationgreater than 0.5% by weight. In some embodiments, the compound is at aconcentration greater than 1% by weight.

In some embodiments, the concentrate is a liquid. In some embodiments,the concentrate is a solution. In some embodiments, the concentrate is asolid.

In some embodiments, the compound is present in a concentration that isat least 2 times a concentration of the compound in a ready-to-use foodor beverage product.

Some embodiments provide a method of preparing a food or beverageproduct, comprising combining the concentrate with a diluent. In someembodiments, the diluent is water. In some embodiments, the diluent iscarbonated water. In some embodiments, the diluent is nitrogen infusedwater. In some embodiments, the diluent is aqueous ethyl alcohol.

In some embodiments, the food or beverage product is selected fromcolas, lemon-lime flavored sparkling beverages, orange flavoredsparkling beverages, grape flavored sparkling beverages, strawberryflavored sparkling beverages, pineapple flavored sparkling beverages,ginger-ales, root beers, fruit juices, fruit-flavored juices, juicedrinks, nectars, vegetable juices, vegetable-flavored juices, sportsdrinks, energy drinks, enhanced water drinks, enhanced water withvitamins, near water drinks, coconut waters, tea type drinks, coffees,cocoa drinks, beverages containing milk components, beverages containingcereal extracts and smoothies.

In some embodiments of the compounds, compositions, products, methods,or concentrates described above, formula (I) is not selected from:

In some embodiments of the compounds, compositions, products, methods,or concentrates described above, formula (I) is not selected from:

In some embodiments, the compound of Formula (I), composition, product,method, or concentrate comprises a compound having the structure offormula (Ia):

or a salt thereof.

In some embodiments, the compound of Formula (I), composition, product,method, or concentrate comprises a compound having the structure offormula (Ib):

or a salt thereof.

In some embodiments, the compound of Formula (I), composition, product,method, or concentrate comprises a compound having the structure offormula (Ic):

or a salt thereof.

In some embodiments, R₄ is selected from —OH and -(L₃-G₃)_(n3).

In some embodiments, R₅ is selected from —OH and -(L₅-G₅)_(n5).

In some embodiments, R₆ and R₇ are independently selected from —OH and-L₆-G₆, provided that R₆ and R₇ are not both -L₆-G₆.

In some embodiments, G₆ is a furanose or pyranose moiety.

In some embodiments, L₆ is a glycosidic bond.

In some embodiments, the compound of Formula (I), composition, product,method, or concentrate comprises a compound having the structure offormula (Id):

or a salt thereof.

In some embodiments, R₈ and R₉ are independently selected from —OH and-L₁-G₁, provided that R₈ and R₉ are not both -L₁-G₁.

In some embodiments, R₁₀ and R₁₁ are independently selected from —OH and-L₂-G₂, provided that R₁₀ and R₁₁ are not both -L₂-G₂.

In some embodiments, the compound of Formula (I), composition, product,method, or concentrate comprises a compound having the structure offormula (Id):

or a salt thereof.

In some embodiments, R₈ and R₁₀ are independently selected from —OH and-L₁-G₁, provided that R₈ and R₉ are not both -L₁-G₁; and

In some embodiments, R₉ and R₁₁ are independently selected from —OH and-L₂-G₂, provided that R₁₀ and R₁₁ are not both -L₂-G₂.

In some embodiments, the compound, composition, product, method, orconcentrate, each of R₈, R₉, R₁₀, and R₁₁ are —OH. In some embodiments,the compound, composition, product, method, or concentrate, R₈ is -L₁-G₁and each of R₉, R₁₀, and R₁₁ are —OH. In some embodiments, the compound,composition, product, method, or concentrate, R₉ is L₁-G₁ and each ofR₈, R₁₀, and R₁₁ are —OH.

In some embodiments, the compound, composition, product, method, orconcentrate, R₄ is —OH. In some embodiments, the compound, composition,product, method, or concentrate, R₄ is -L₃-G₃. In some embodiments, thecompound, composition, product, method, or concentrate, R₅ is —OH. Insome embodiments, the compound, composition, product, method, orconcentrate, R₅ is -L₅-G₅. In some embodiments, the compound,composition, product, method, or concentrate, R₆ and R₇ are —OH. In someembodiments, the compound, composition, product, method, or concentrate,R₆ is -L₆-G₆ and R₇ is —OH. In some embodiments, the compound,composition, product, method, or concentrate, R₆ is —OH and R₇ is-L₆-G₆.

In some embodiments, the compound, composition, product, method, orconcentrate, each G, G₁, G₂, G₃, G₄, and G₅ is independently selectedfrom the group consisting of D-Glucopyranose, L-Glucopyranose,D-Fructopyranose, D-Mannopyranose, L-Mannopyranose, D-Galactopyranose,L-Galactopyranose, D-Tagatopyranose, L-Sorbopyranose, D-Xylopyranose,D-Ribopyranose, D-Arabopyranose, L-Arabopyranose, L-Xylulopyranose,D-Ribulopyranose, 6-deoxy-D-Glucopyranose, 6-deoxy-L-Glucopyranose,6-deoxy-D-Galactopyranose, 6-deoxy-L-Galactopyranose,6-deoxy-L-Mannopyranose, 2-deoxy-D-Ribopyranose, D-Hamamelopyranose,D-Glucofuranose, L-Glucofuranose, D-Fructofuranose, D-Mannofuranose,L-Mannofuranose, D-Galactofuranose, L-Galactofuranose, D-Tagatofuranose,L-Sorbofuranose, D-Xylofuranose, D-Ribofuranose, D-Arabofuranose,L-Arabofuranose, L-Xylulofuranose, D-Ribulofuranose, D-Threofuranose,D-Erythrofuranose, 6-deoxy-D-Glucofuranose, 6-deoxy-L-Glucofuranose,6-deoxy-D-Galactofuranose, 6-deoxy-L-Galactofuranose,6-deoxy-L-Mannofuranose, 2-deoxy-D-Ribofuranose, D-Apiofuranose, andD-Hamamelofuranose.

In some embodiments, the compound, composition, product, method, orconcentrate, each n¹, n², n³, n⁴, and n⁵ are independently an integerfrom 0 to 2. In some embodiments, the compound, composition, product,method, or concentrate, n⁴ is 1, 2, or 3. In some embodiments, thecompound, composition, product, method, or concentrate, n³ is 0.

In some embodiments, the compound, composition, product, method, orconcentrate, each L₁, L₂, L₃, L₄, and L₅ are β glycosidic bonds. In someembodiments, the compound, composition, product, method, or concentrate,each L₁, L₂, L₃, L₄, and L₅ are α glycosidic bonds. In some embodiments,the compound, composition, product, method, or concentrate, at least oneof L₁, L₂, L₃, L₄, and L₅ is an α glycosidic bond.

In some embodiments of the compound, composition, product, method, orconcentrate described above, the compound has the structure:

or a salt thereof.

In some embodiments of the compound, composition, product, method, orconcentrate described above, the compound has the structure:

or a salt thereof.

In some embodiments of the compound, Composition, product, method, orconcentrate described above, the compound has a structure selected from:

or a salt thereof.

Some embodiments provide a method of making a compound having thestructure:

the method comprising treating Mogroside III_(E) with the glucosetransferase enzyme UGT76G1.

Some embodiments provide a method of making a compound having thestructure of Compound 1:

the method comprising fractionating an extract of Siraitia grosvenoriion an HPLC column and collecting an eluted fraction comprising Compound1.

DETAILED DESCRIPTION Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of ordinary skillin the art to which this disclosure belongs. All patents, applications,published applications, and other publications are incorporated byreference in their entirety. In the event that there is a plurality ofdefinitions for a term herein, those in this section prevail unlessstated otherwise.

“Solvate” refers to the compound formed by the interaction of a solventand a compound described herein or salt thereof. Suitable solvates arephysiologically acceptable solvates including hydrates.

A “sweetener”, “sweet flavoring agent”, “sweet flavor entity”, “sweetcompound,” or “sweet tasting compound,” as used herein refers to acompound or physiologically acceptable salt thereof that elicits adetectable sweet flavor in a subject.

As used herein, the term “medicinal product” includes both solids andliquid compositions which are ingestible non-toxic materials which havemedicinal value or comprise medicinally active agents such as coughsyrups, cough drops, aspirin and chewable medicinal tablets.

An “oral care product” includes solids and liquids such as toothpaste ormouthwash.

As used herein, the term “anti-caking agent” refers to a compound placedin powdered or granulated materials to prevent the formation ofaggregates (lumps). Suitable anti-caking agents include, but are notlimited to cream of tartar, tricalcium phosphate, powdered cellulose(including microcrystalline cellulose), magnesium stearate, sodiumbicarbonate, sodium ferrocyanide, potassium ferrocyanide, calciumferrocyanide, sodium silicate, silicon dioxide, calcium silicate,magnesium trisilicate, talcum powder, sodium aluminosilicate, potassiumaluminum silicate, calcium aluminosilicate, bentonite, aluminumsilicate, stearic acid, polydimethylsiloxane.

As used herein, the term “chelating agent” refers to a compound that canform two or more bonds with a metal ion (e.g., a multidentate ligand).Suitable chelating agents include, but are not limited to ethylenediamine, ethylenediaminetetraacetic acid (EDTA), citric acid, and aminoacids.

A “flavor modifying compound” or “flavor modifier” or “flavor modifyingagent” herein refers to a compound or the ingestibly acceptable salt orsolvate thereof that modulates, including enhancing or potentiating,and/or inducing, the tastes of a flavoring agent in an animal or ahuman. An example of a flavor modifying compound is a sweet flavorenhancer.

A “flavoring agent” herein refers to a compound or the ingestiblyacceptable salt or solvate thereof that induces a flavor or taste in ananimal or a human. The flavoring agent can be natural, semi-synthetic,or synthetic.

A “flavor enhancer” herein refers to a compound or ingestibly acceptablesalt thereof that enhances and/or multiplies the tastes of a flavoringagent, or an ingestible composition comprising the flavoring agent.

An “enhancer” herein refers to a compound, or an ingestibly acceptablesalt or solvate thereof that modulates (increases) a flavor (e.g.,sweetness) or the activation of a particular receptor, preferably thechemosensory, e.g., T1R2/T1R3 receptor.

A “flavor” herein refers to the perception of taste in a subject, whichinclude sweet, sour, salty, bitter and umami. The subject may be a humanor an animal.

A “sweet flavor modifier” or “sweet flavor modifying agent” hereinrefers to a compound or ingestibly acceptable salt or solvate thereofthat modulates, including enhancing or potentiating, inducing, orblocking, the sweet taste of a sweet flavoring agents in an animal or ahuman. The sweet flavor modifier includes both sweet flavor enhancer andsweet flavoring agent.

A “sweet flavor enhancer” or “sweet flavor enhancing agent” hereinrefers to an enhancer of a sweet flavor wherein the term enhancer is thesame as defined above.

The “sugar-like” characteristics of the compounds of the presentinvention include any characteristic similar to that of sucrose andinclude, but are not limited to, maximal response, flavor profile,temporal profile, adaptation behavior, mouthfeel, concentration/responsefunction, tastant/and flavor/sweet taste interactions, spatial patternselectivity, and temperature effects. These characteristics aredimensions in which the taste of sucrose is different from the tastes ofother compounds. Of these, the flavor profile and temporal profile areparticularly important. In a single tasting of a sweet food or beverage,differences (1) in the attributes that constitute a sweetener's flavorprofile and (2) in the rates of sweetness onset and dissipation, whichconstitute a sweetener's temporal profile, between those observed forsucrose and other compounds can be noted.

The flavor profile of a sweetener is a quantitative profile of therelative intensities of all of the taste attributes exhibited. Suchprofiles often are plotted as histograms or radar plots.

As used herein, “isolated” means that the indicated compound has beenseparated from its natural milieu, such that one or more other compoundsor biological agents present with the compound in its natural state areno longer present.

As used herein, “purified” means that the indicated compound is presentat a higher amount relative to other compounds typically found with theindicated compound (e.g., in its natural environment). In variousembodiments, the relative amount of purified a purified compound isincreased by greater than 1%, 5%, 10%, 20%, 30%, 40%, 50%, 80%, 90%,100%, 120%, 150%, 200%, 300%, 400%, or 1000%. In some embodiments, apurified compound is present at a weight percent level greater than 1%,5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 98%, 99%, or 99.5%relative to other compounds combined with the compound.

As used herein, “pyranose” refers to carbohydrate groups having achemical structure with a six-membered ring including five carbon atomsand one oxygen atom, optionally with additional atoms outside the ring.For example, the glucopyranose structures shown below. In someembodiments, a pyranose can be a pentose or a hexose. Non-limitingexamples of pyranose include six-membered ring forms of ribose,arabinose, xylose, lyxose, allose, altrose, glucose, mannose, gulose,iodose, galactose, and talose. The pyranose may have either a D- orL-configuration. In the context of Formula (I), a pyranose moiety ispresent as a mono- or di-radical linked to other parts of the molecule(e.g., the mogrol scaffold or other pyranose or furanose moieties).

As used herein, “furanose” refers to carbohydrate groups having achemical structure with a five-membered ring including four carbon atomsand one oxygen atom, optionally with additional atoms outside the ring.For example, the glucofuranose structures shown below. In someembodiments, a furanose can be a pentose or a hexose. Non-limitingexamples of furanose include five-membered ring forms of ribose,arabinose, xylose, lyxose, allose, altrose, glucose, mannose, gulose,iodose, galactose, and talose. The furanose may have either a D- orL-configuration. In the context of Formula (I), a furanose moiety ispresent as a mono- or di-radical linked to other parts of the molecule(e.g., the mogrol scaffold or other pyranose or furanose moieties).

Pyranose and furanose moieties may be alpha (α) or beta (β), dependingon the orientation of the anomeric hydroxyl group (indicated with anarrow in the structures of glucose, below).

As used herein, a “glycosidic bond” refers to a covalent bond connectingtwo furanose and/or pyranose groups together. Generally, a glycosidicbond is the bond between the anomeric carbon of one furanose or pyranosemoiety and an oxygen of another furanose or pyranose moiety. Glycosidicbonds are named using the numbering of the connected carbon atoms, andthe alpha/beta orientation. α- and β-glycosidic bonds are distinguishedbased on the relative stereochemistry of the anomeric position and thestereocenter furthest from C1 in the ring. For example, sucrose is adisaccharide composed of one molecule of glucose and one molecule offructose connected through an alpha 1-2 glycosidic bond, as shown below.

An example of a beta 1-4 glycosidic bond can be found in cellulose:

It must be noted that, as used in the specification and the appendedclaims, the singular forms “a,” “an” and “the” include plural referentsunless the context clearly dictates otherwise. Thus, for example,reference to “an aromatic compound” includes mixtures of aromaticcompounds.

Often, ranges are expressed herein as from “about” one particular value,and/or to “about” another particular value. When such a range isexpressed, another embodiment includes from the one particular valueand/or to the other particular value. Similarly, when values areexpressed as approximations, by use of the antecedent “about,” it willbe understood that the particular value forms another embodiment. Itwill be further understood that the endpoints of each of the ranges aresignificant both in relation to the other endpoint, and independently ofthe other endpoint.

Compounds

Some embodiments provide a compound having the structure of formula (I):

or a salt thereof.

In some embodiments,

represents a carbon-carbon single bond or a carbon-carbon double bond.

In some embodiments, R₁ is absent or a hydroxy group and R₂ is hydrogen,or R₁ and R₂, together with the carbon atom to which they are attached,form an oxo group.

In some embodiments, R₃ is selected from —OH and

In some embodiments, each of n¹, n², n³, n⁴, and n⁵ are independently aninteger from 0 to 3.

In some embodiments, each G, G₁, G₂, G₃, G₄, and G₅ is independently afuranose or pyranose moiety.

In some embodiments, each L₁, L₂, L₃, L₄, and L₅ is independently aglycosidic bond.

When

is a carbon-carbon double bond, R₁ is absent.

In some embodiments, the compound is in isolated and purified form.

In some embodiments, each of L₁, L₂, L₃, L₄, L₅ and L₆ is independentlyselected from an α-1,2; α-1,3; α-1,4; α-1,6; β-1,2; β-1,3; β-1,4; andβ-1,6 glycosidic bond. In some embodiments, at least one of L₁, L₂, L₃,L₄, L₅ and L₆ is selected from an α-1,2; α-1,3; α-1,4; and α-1,6glycosidic bond. In some embodiments, at least one of L₁, L₂, L₃, L₄, L₅and L₆ is selected from an β-1,2; β-1,3; β-1,4; and β-1,6 glycosidicbond. In some embodiments, at least one of L₁, L₂, L₃, L₄, L₅ and L₆ isan α-1,2 glycosidic bond. In some embodiments, at least one of L₁, L₂,L₃, L₄, L₅ and L₆ is an α-1,3 glycosidic bond. In some embodiments, atleast one of L₁, L₂, L₃, L₄, L₅ and L₆ is an α-1,4 glycosidic bond. Insome embodiments, at least one of L₁, L₂, L₃, L₄, L₅ and L₆ is an α-1,6glycosidic bond. In some embodiments, at least one of L₁, L₂, L₃, L₄, L₅and L₆ is an β-1,2 glycosidic bond. In some embodiments, at least one ofL₁, L₂, L₃, L₄, L₅ and L₆ is an β-1,3 glycosidic bond. In someembodiments, at least one of L₁, L₂, L₃, L₄, L₅ and L₆ is an β-1,4glycosidic bond. In some embodiments, at least one of L₁, L₂, L₃, L₄, L₅and L₆ is an β-1,6 glycosidic bond.

In some embodiments of the compounds, compositions, products, methods,or concentrates described above, formula (I) is not selected from:

In some embodiments, formula (I) is not:

In some embodiments, the compounds of Formula (I) are selected from oneof Compounds 1-35 (described below), or salts thereof. In someembodiments, the compounds of Formula (I), or salts thereof, areisolated and is in solid form. In some embodiments, the solid form isamorphous. In other embodiments, the solid form is crystalline. In someembodiments, the compound is in the form of a lyophile. In someembodiments the isolated compounds in form of a lyophile is one or moreof Compounds 1-35, or salts thereof.

In some embodiments, the compound of Formula (I) is Compound 1. In someembodiments, the compound of Formula (I) is Compound 2. In someembodiments, the compound of Formula (I) is Compound 3. In someembodiments, the compound of Formula (I) is Compound 4. In someembodiments, the compound of Formula (I) is Compound 5. In someembodiments, the compound of Formula (I) is Compound 6. In someembodiments, the compound of Formula (I) is Compound 7. In someembodiments, the compound of Formula (I) is Compound 8. In someembodiments, the compound of Formula (I) is Compound 9. In someembodiments, the compound of Formula (I) is Compound 10.

In some embodiments, the compound of Formula (I) is Compound 11. In someembodiments, the compound of Formula (I) is Compound 12. In someembodiments, the compound of Formula (I) is Compound 13. In someembodiments, the compound of Formula (I) is Compound 14. In someembodiments, the compound of Formula (I) is Compound 15. In someembodiments, the compound of Formula (I) is Compound 16. In someembodiments, the compound of Formula (I) is Compound 17. In someembodiments, the compound of Formula (I) is Compound 18. In someembodiments, the compound of Formula (I) is Compound 19. In someembodiments, the compound of Formula (I) is Compound 20.

In some embodiments, the compound of Formula (I) is Compound 21. In someembodiments, the compound of Formula (I) is Compound 22. In someembodiments, the compound of Formula (I) is Compound 23. In someembodiments, the compound of Formula (I) is Compound 24. In someembodiments, the compound of Formula (I) is Compound 25. In someembodiments, the compound of Formula (I) is Compound 26. In someembodiments, the compound of Formula (I) is Compound 27. In someembodiments, the compound of Formula (I) is Compound 28. In someembodiments, the compound of Formula (I) is Compound 29. In someembodiments, the compound of Formula (I) is Compound 30.

In some embodiments, the compound of Formula (I) is Compound 31. In someembodiments, the compound of Formula (I) is Compound 32. In someembodiments, the compound of Formula (I) is Compound 33. In someembodiments, the compound of Formula (I) is Compound 34. In someembodiments, the compound of Formula (I) is Compound 35.

Where the compounds disclosed herein have at least one chiral center,they may exist as individual enantiomers and diastereomers or asmixtures of such isomers, including racemates. Separation of theindividual isomers or selective synthesis of the individual isomers isaccomplished by application of various methods which are well known topractitioners in the art. Unless otherwise indicated (e.g., where thestereochemistry of a chiral center is explicitly shown), all suchisomers and mixtures thereof are included in the scope of the compoundsdisclosed herein. Furthermore, compounds disclosed herein may exist inone or more crystalline or amorphous forms. Unless otherwise indicated,all such forms are included in the scope of the compounds disclosedherein including any polymorphic forms. In addition, some of thecompounds disclosed herein may form solvates with water (i.e., hydrates)or common organic solvents. Unless otherwise indicated, such solvatesare included in the scope of the compounds disclosed herein.

The skilled artisan will recognize that some structures described hereinmay be resonance forms or tautomers of compounds that may be fairlyrepresented by other chemical structures, even when kinetically; theartisan recognizes that such structures may only represent a very smallportion of a sample of such compound(s). Such compounds are consideredwithin the scope of the structures depicted, though such resonance formsor tautomers are not represented herein.

Isotopes may be present in the compounds described. Each chemicalelement as represented in a compound structure may include any isotopeof said element. For example, in a compound structure a hydrogen atommay be explicitly disclosed or understood to be present in the compound.At any position of the compound that a hydrogen atom may be present, thehydrogen atom can be any isotope of hydrogen, including but not limitedto hydrogen-1 (protium) and hydrogen-2 (deuterium). Thus, referenceherein to a compound encompasses all potential isotopic forms unless thecontext clearly dictates otherwise. In some embodiments, compoundsdescribed herein are enrinched in one or more isotopes relative to thenatural prevalence of such isotopes. In some embodiments, the compoundsdescribed herein are enriched in deuterium. For example, in someembodiments, greater than 0.0312% of hydrogen atoms in the compoundsdescribed herein are deuterium. In various embodiments, greater than0.05%, 0.08%, or 0.1% of hydrogen atoms in the compounds describedherein are deuterium.

In some embodiments, the compounds disclosed herein are capable offorming acid and/or base salts by virtue of the presence of amino and/orcarboxyl groups or groups similar thereto. Physiologically acceptableacid addition salts can be formed with inorganic acids and organicacids. Inorganic acids from which salts can be derived include, forexample, hydrochloric acid, hydrobromic acid, sulfuric acid, nitricacid, phosphoric acid, and the like. Organic acids from which salts canbe derived include, for example, acetic acid, propionic acid, glycolicacid, pyruvic acid, oxalic acid, maleic acid, malonic acid, succinicacid, fumaric acid, tartaric acid, citric acid, benzoic acid, cinnamicacid, mandelic acid, methanesulfonic acid, ethanesulfonic acid,p-toluenesulfonic acid, salicylic acid, and the like. Physiologicallyacceptable salts can be formed using inorganic and organic bases.Inorganic bases from which salts can be derived include, for example,bases that contain sodium, potassium, lithium, ammonium, calcium,magnesium, iron, zinc, copper, manganese, aluminum, and the like;particularly preferred are the ammonium, potassium, sodium, calcium andmagnesium salts. In some embodiments, treatment of the compoundsdisclosed herein with an inorganic base results in loss of a labilehydrogen from the compound to afford the salt form including aninorganic cation such as Li⁺, Na⁺, K⁺, Mg²⁺ and Ca²⁺ and the like.Organic bases from which salts can be derived include, for example,primary, secondary, and tertiary amines, substituted amines includingnaturally occurring substituted amines, cyclic amines, basic ionexchange resins, and the like, specifically such as isopropylamine,trimethylamine, diethylamine, triethylamine, tripropylamine, andethanolamine.

In some embodiments, the compounds of Formula (I) are substantiallyisolated. In some embodiments, the compound is in the form of alyophile. In some embodiments, the compound is crystalline. In someembodiments, the compound is amorphous. In some embodiments, thecompounds of Formula (I) are selected from one or more of Compounds1-35.

Production Compositions

Some embodiments provide a composition comprising a relatively highcontent of one or more compounds described herein (e.g., a compound ofFormula (I) such as Compound 1-35). For example, upon production of acompound described herein using a production method described herein, acomposition may be formed that is enriched in the desired compound, butalso contains other compounds. In various embodiments, the compositioncontains a weight percent greater than 50%, 55%, 60%, 65%, 70%, 75%,80%, 85%, 90%, 95%, 98%, or 99% of the desired compound. In someembodiments, the composition comprises one or more additional compoundaccording to Formula (I). In some embodiments, the composition comprisesone or more of compounds selected from

In various embodiments, the composition contains a weight percent ofless than 50%, 40%, 30%, 20%, 10%, 5%, or 1% of Mogroside V. In variousembodiments, the composition contains a weight percent of from 1% to50%, from 5% to 40%, from 10% to 40%, from 10% to 30%, or from 10% to20% of Mogroside V.

In some embodiments, the production composition contains none, or lessthan a certain amount, of undesirable compounds. In some embodiments,the composition does not contain one or more isomers of Mogroside I,Mogroside II, and Mogroside III. In various embodiments, the compositioncontains a weight percent of less than 5%, 3%, 2%, 1%, 0.5%, 0.3%, 0.1%,800 ppm, 500 ppm, 200 ppm, or 100 ppm of all isomers of Mogroside I,Mogroside II, and Mogroside III. In some embodiments, the compositiondoes not contain one or more of Mogroside IIIE, 11-oxo-Mogroside IIIE,Mogroside IIIA2, Mogroside IE, Mogroside IIE, and 11-oxo-mogrol. Invarious embodiments, the composition contains a weight percent of lessthan 5%, 3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, or 100ppm of one or more of Mogroside IIIE, 11-oxo-Mogroside IIIE, MogrosideIIIA2, Mogroside IE, Mogroside IIE, and 11-oxo-mogrol. In variousembodiments, the composition contains a weight percent of less than 5%,3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, or 100 ppm ofMogroside IIIE. In various embodiments, the composition contains aweight percent of less than 5%, 3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm,500 ppm, 200 ppm, or 100 ppm of 11-oxo-Mogroside IIIE. In variousembodiments, the composition contains a weight percent of less than 5%,3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, or 100 ppm of11-oxo-mogrol.

In some embodiments, the production composition is in solid form, whichmay by crystalline or amorphous. In some embodiments, the composition isin particulate form. The solid form of the composition may be producedusing any suitable technique, including but not limited tore-crystallization, filtration, solvent evaporation, grinding, milling,spray drying, spray agglomeration, fluid bed agglomeration, wet or drygranulation, and combinations thereof. In some embodiments, a flowableparticulate composition is provided to facilitate use in further foodmanufacturing processes. In some such embodiments, a particle sizebetween 50 μm and 300 μm, between 80 μm and 200 μm, or between 80 μm and150 μm is generated.

In some embodiments, the production composition is combined with a solidcarrier. For example, the production composition may be mixed or coatedwith a solid carrier. In some embodiments, the solid carrier is aparticulate. Any suitable coating technique may be used, including spraycoating. Suitable solid carriers include but are not limited to lactose,cellulose, microcrystalline cellulose, modified food starch, gum Arabic,maltodextrin, modified corn starch, dextrose, xantham gum,carboxymethylcellulose, cellulose gel, cellulose gum, sodium caseinate,carrageenan, and combinations thereof.

In some embodiments, prior to further use, a particulate compositioncomprising a compound described herein is suspended in a liquid carrier.Suitable liquid carriers can include water, an alcohol, ethanol,propylene glycol, triacetine, medium chain triglycerides, glycerin, andcombinations thereof.

Some embodiments provide a production composition that is in solutionform. For example, in some embodiments a solution produced by one of theproduction processes described herein is used without furtherpurification. In various embodiments, the concentration of the desiredcompound in the solution is greater than 300 ppm, 500 ppm, 800 ppm,0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, or 20% byweight. In various embodiments, the concentration of all isomers ofMogroside I, Mogroside II, and Mogroside III is less than 5%, 3%, 2%,1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, or 100 ppm. In variousembodiments, the concentration of one or more of Mogroside IIIE,11-oxo-Mogroside IIIE, Mogroside IIIA2, Mogroside IE, Mogroside IIE, and11-oxo-mogrol is less than 5%, 3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm,500 ppm, 200 ppm, 100 ppm, 50 ppm, 30 ppm, 20 ppm, 10 ppm, 5 ppm, 1 ppm,or 0.1 ppm of one or more of Mogroside IIIE, 11-oxo-Mogroside IIIE,Mogroside IIIA2, Mogroside IE, Mogroside IIE, and 11-oxo-mogrol. Invarious embodiments, the concentration of Mogroside IIIE is less than5%, 3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, 100 ppm, 50ppm, 30 ppm, 20 ppm, 10 ppm, 5 ppm, 1 ppm, or 0.1 ppm. In variousembodiments, the concentration of 11-oxo-Mogroside IIIE is less than 5%,3%, 2%, 1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, 100 ppm, 50ppm, 30 ppm, 20 ppm, 10 ppm, 5 ppm, 1 ppm, or 0.1 ppm. In variousembodiments, the concentration of 11-oxo-mogrol is less than 5%, 3%, 2%,1%, 0.5%, 0.3%, 0.1%, 800 ppm, 500 ppm, 200 ppm, 100 ppm, 50 ppm, 30ppm, 20 ppm, 10 ppm, 5 ppm, 1 ppm, or 0.1 ppm.

In some embodiments, the production composition has a pH of less than orequal to 7. In some embodiments, the production composition has a pH ofless than 7. In some embodiments, the production composition has a pHgreater than or equal to 7. In some embodiments, the productioncomposition has a pH of greater than 7. In some embodiments, theproduction composition has a pH between 6 and 10, between 6 and 9,between 6 and 8, between 6 and 7, between 1 and 7, between 1 and 6,between 1 and 5, between 1 and 4, between 1 and 3, or between 1 and 2.In some embodiments, the production composition has a pH of about 1, ofabout 1.5, of about 2, of about 2.5, of about 3, of about 3.5, of about4, of about 4.5, of about 5, of about 5.5, of about 6, of about 6.5, orof about 7.

Ingestible Compositions

In general, compounds as disclosed and described herein, individually orin combination, can be provided in a composition, such as, e.g., aningestible composition. In one embodiment, compounds as disclosed anddescribed herein, individually or in combination, can provide a sweetflavor to an ingestible composition. In other embodiments, the compoundsdisclosed and described herein, individually or in combination, can actas a sweet flavor enhancer to enhance the sweetness of anothersweetener. In other embodiments, the compounds disclosed herein impart amore sugar-like temporal profile and/or flavor profile to a sweetenercomposition by combining one or more of the compounds as disclosed anddescribed herein with one or more other sweeteners in the sweetenercomposition. In another embodiment, compounds as disclosed and describedherein, individually or in combination, can increase or enhance thesweet taste of a composition by contacting the composition thereof withthe compounds as disclosed and described herein to form a modifiedcomposition. In another embodiment, compounds as disclosed and describedherein, individually or in combination, can be in a composition thatmodulates the sweet receptors and/or their ligands expressed in the bodyother than in the taste buds.

Some embodiments provide an ingestible composition, comprising at leastone compound of formula (I), or a salt thereof and an ingestiblyacceptable ingredient. In some embodiments, the ingestible compositiondoes not comprise mogroside V.

Some embodiments provide an ingestible composition, comprising at leastone compound of any of compounds 1-35, and an ingestibly acceptableingredient. In some embodiments, the composition comprises Compound 1,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition comprises Compound 2, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition comprises Compound 3, or a salt thereof, and an ingestiblyacceptable ingredient. In some embodiments, the composition comprisesCompound 4, or a salt thereof, and an ingestibly acceptable ingredient.In some embodiments, the composition comprises Compound 5, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 6, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 7, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition comprises Compound 8,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition comprises Compound 9, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition comprises Compound 10, or a salt thereof, and an ingestiblyacceptable ingredient.

In some embodiments, the composition comprises Compound 11, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 12, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 13, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition comprises Compound 14,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition comprises Compound 15, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition comprises Compound 16, or a salt thereof, and an ingestiblyacceptable ingredient. In some embodiments, the composition comprisesCompound 17, or a salt thereof, and an ingestibly acceptable ingredient.In some embodiments, the composition comprises Compound 18, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 19, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 20, or a salt thereof, and an ingestibly acceptableingredient.

In some embodiments, the composition comprises Compound 21, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 22, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 23, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition comprises Compound 24,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition comprises Compound 25, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition comprises Compound 26, or a salt thereof, and an ingestiblyacceptable ingredient. In some embodiments, the composition comprisesCompound 27, or a salt thereof, and an ingestibly acceptable ingredient.In some embodiments, the composition comprises Compound 28, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 29, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 30, or a salt thereof, and an ingestibly acceptableingredient.

In some embodiments, the composition comprises Compound 31, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition comprises Compound 32, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositioncomprises Compound 33, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition comprises Compound 34,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition comprises Compound 35, or a salt thereof,and an ingestibly acceptable ingredient.

Some embodiments provide an ingestible composition, consisting of atleast one compound of any of compounds 1-35, and an ingestiblyacceptable ingredient. In some embodiments, the composition consists ofCompound 1, or a salt thereof, and an ingestibly acceptable ingredient.In some embodiments, the composition consists of Compound 1, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition consists of Compound 2, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 3, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound 4,or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 5, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition consists of Compound 6, or a salt thereof, and an ingestiblyacceptable ingredient. In some embodiments, the composition consists ofCompound 7, or a salt thereof, and an ingestibly acceptable ingredient.In some embodiments, the composition consists of Compound 8, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition consists of Compound 9, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 10, or a salt thereof, and an ingestibly acceptableingredient.

In some embodiments, the composition consists of Compound 11, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition consists of Compound 12, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 13, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound14, or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 15, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition consists of Compound 16, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 17, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound18, or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 19, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition consists of Compound 20, or a salt thereof, and aningestibly acceptable ingredient.

In some embodiments, the composition consists of Compound 21, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition consists of Compound 22, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 23, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound24, or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 25, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition consists of Compound 26, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 27, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound28, or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 29, or a salt thereof,and an ingestibly acceptable ingredient. In some embodiments, thecomposition consists of Compound 30, or a salt thereof, and aningestibly acceptable ingredient.

In some embodiments, the composition consists of Compound 31, or a saltthereof, and an ingestibly acceptable ingredient. In some embodiments,the composition consists of Compound 32, or a salt thereof, and aningestibly acceptable ingredient. In some embodiments, the compositionconsists of Compound 33, or a salt thereof, and an ingestibly acceptableingredient. In some embodiments, the composition consists of Compound34, or a salt thereof, and an ingestibly acceptable ingredient. In someembodiments, the composition consists of Compound 35, or a salt thereof,and an ingestibly acceptable ingredient.

Some embodiments provide an ingestible composition, comprising at leasttwo compounds of any of compounds 1-35. Some embodiments provide aningestible composition, comprising at least three compounds of any ofcompounds 1-35.

Some embodiments provide an ingestible composition, comprising at leastfour compounds of any of compounds 1-35. Some embodiments provide aningestible composition, comprising at least five compounds of any ofcompounds 1-35. Some embodiments provide an ingestible composition,comprising at least six compounds of any of compounds 1-35. Someembodiments provide an ingestible composition, comprising at least sevencompounds of any of compounds 1-35. Some embodiments provide aningestible composition, comprising at least eight compounds of any ofcompounds 1-35. Some embodiments provide an ingestible composition,comprising at least nine compounds of any of compounds 1-35. Someembodiments provide an ingestible composition, comprising at least tencompounds of any of compounds 1-35.

In some embodiments, the ratio of, for example, two compounds, isbetween about 1:100 and 100:1. In some embodiments, the ratio ofcompounds is between about 1:50 and 50:1. In some embodiments, the ratioof compounds is between about 1:25 and 25:1. In some embodiments, theratio of compounds is between about 1:10 and 10:1. In some embodiments,the ratio of compounds is between about 1:5 and 5:1. In someembodiments, the ratio of compounds is between about 1:2 and 2:1. Insome embodiments, the ratio of compounds is about 1:1.

In some embodiments, the compound is present in an amount from about0.01% to about 15% by weight. In some embodiments, the compound ispresent in an amount from about 0.05% to about 14% by weight. In someembodiments, the compound is present in an amount from about 0.1% toabout 13% by weight. In some embodiments, the compound is present in anamount from about 0.2% to about 12% by weight. In some embodiments, thecompound is present in an amount from about 0.3% to about 11% by weight.

In some embodiments, the compound is present in an amount from about0.4% to about 1% by weight. In some embodiments, the compound is presentin an amount from about 0.5% to about 9% by weight. In some embodiments,the compound is present in an amount from about 0.6% to about 8% byweight. In some embodiments, the compound is present in an amount fromabout 0.7% to about 7% by weight. In some embodiments, the compound ispresent in an amount from about 0.8% to about 6% by weight. In someembodiments, the compound is present in an amount from about 0.9% toabout 5% by weight. In some embodiments, the compound is present in anamount from about 1% to about 4% by weight. In some embodiments, thecompound is present in an amount from about 1% to about 3% by weight. Insome embodiments, the compound is present in an amount from about 1% toabout 2% by weight.

In some embodiments, the compound is present in the ingestiblecomposition in an amount from about 0.01% to about 5% by weight. In someembodiments, the compound is present in the ingestible composition in anamount from about 0.02% to about 2% by weight. In some embodiments, thecompound is present in the ingestible composition in an amount fromabout 0.05% to about 1.5% by weight. In some embodiments, the compoundis present in the ingestible composition in an amount from about 0.1% toabout 1% by weight.

In some embodiments, the compound is present in the ingestiblecomposition in an amount greater than about 0.1%, 0.2%, 0.5%, 1%, 2%,5%, or 10% by weight.

In some embodiments, the compound is present in an amount from about0.1% to about 5% by weight. In some embodiments, the compound is presentin an amount from about 0.1% to about 4% by weight. In some embodiments,the compound is present in an amount from about 0.1% to about 3% byweight. In some embodiments, the compound is present in an amount fromabout 0.1% to about 2% by weight. In some embodiments, the compound ispresent in an amount from about 0.1% to about 1% by weight. In someembodiments, the compound is present in an amount from about 0.1% toabout 0.5% by weight. In some embodiments, the compound is present in anamount from about 0.5% to about 10% by weight. In some embodiments, thecompound is present in an amount from about 2% to about 8% by weight.

In some embodiments, when used as a sweet flavor enhancer, the compoundmay be present at a concentration at or below its sweetness recognitionthreshold.

As used herein, an “ingestible composition” includes any compositionthat, either alone or together with another substance, is suitable to betaken by mouth whether intended for consumption or not. The ingestiblecomposition includes both “food or beverage products” and “non-edibleproducts”. By “Food or beverage products”, it is meant any edibleproduct intended for consumption by humans or animals, including solids,semi-solids, or liquids (e.g., beverages) and includes functional foodproducts (e.g., any fresh or processed food claimed to have ahealth-promoting and/or disease-preventing properties beyond the basicnutritional function of supplying nutrients). The term “non-food orbeverage products” or “noncomestible composition” includes any productor composition that can be taken into the mouth by humans or animals forpurposes other than consumption or as food or beverage. For example, thenon-food or beverage product or noncomestible composition includessupplements, nutraceuticals, pharmaceutical and over the countermedications, oral care products such as dentifrices and mouthwashes, andchewing gum.

In some embodiments, an ingestible composition may be a beverage. Insome embodiments, the beverage may be selected from the group consistingof enhanced sparkling beverages, colas, lemon-lime flavored sparklingbeverages, orange flavored sparkling beverages, grape flavored sparklingbeverages, strawberry flavored sparkling beverages, pineapple flavoredsparkling beverages, ginger-ales, root beers, fruit juices,fruit-flavored juices, juice drinks, nectars, vegetable juices,vegetable-flavored juices, sports drinks, energy drinks, enhanced waterdrinks, enhanced water with vitamins, near water drinks, coconut waters,tea type drinks, coffees, cocoa drinks, beverages containing milkcomponents, beverages containing cereal extracts and smoothies. In someembodiments, the beverage may be a soft drink.

An “ingestibly acceptable ingredient” is a substance that is suitable tobe taken by mouth and can be combined with a compound described hereinto form an ingestible composition. The ingestibly acceptable ingredientmay be in any form depending on the intended use of a product, e.g.,solid, semi-solid, liquid, paste, gel, lotion, cream, foamy material,suspension, solution, or any combinations thereof (such as a liquidcontaining solid contents). The ingestibly acceptable ingredient may beartificial or natural. Ingestibly acceptable ingredients includes manycommon food ingredients, such as water at neutral, acidic, or basic pH,fruit or vegetable juices, vinegar, marinades, beer, wine, naturalwater/fat emulsions such as milk or condensed milk, edible oils andshortenings, fatty acids and their alkyl esters, low molecular weightoligomers of propylene glycol, glyceryl esters of fatty acids, anddispersions or emulsions of such hydrophobic substances in aqueousmedia, salts such as sodium chloride, wheat flours, solvents such asethanol, solid edible diluents such as vegetable powders or flours, orother liquid vehicles; dispersion or suspension aids; surface activeagents; isotonic agents; thickening or emulsifying agents,preservatives; solid binders; lubricants and the like.

Additional ingestibly acceptable ingredients include acids, including,for example citric acid, phosphoric acid, ascorbic acid, sodium acidsulfate, lactic acid, or tartaric acid; bitter ingredients, including,for example caffeine, quinine, green tea, catechins, polyphenols, greenrobusta coffee extract, green coffee extract, whey protein isolate, orpotassium chloride; coloring agents, including, for example caramelcolor, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot,black carrot juice, purple sweet potato, vegetable juice, fruit juice,beta carotene, turmeric curcumin, or titanium dioxide; preservatives,including, for example sodium benzoate, potassium benzoate, potassiumsorbate, sodium metabisulfate, sorbic acid, or benzoic acid;antioxidants including, for example ascorbic acid, calcium disodiumEDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seedextract, resveratrol, or sodium hexametaphosphate; vitamins orfunctional ingredients including, for example resveratrol, Co-Q10, omega3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin(chicory root), taurine, panax ginseng extract, guanana extract, gingerextract, L-phenylalanine, L-carnitine, L-tartrate, D-glucoronolactone,inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seedoil, Garcinia cambogia rind extract, white tea extract, ribose, milkthistle extract, grape seed extract, pyrodixine HCl (vitamin B6),cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calciumlactate, calcium pantothenate (pantothenic acid), calcium phosphate,calcium carbonate, chromium chloride, chromium polynicotinate, cupricsulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate,magnesium carbonate, magnesium sulfate, monopotassium phosphate,monosodium phosphate, phosphorus, potassium iodide, potassium phosphate,riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate,sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin Apalmitate, zinc gluconate, zinc lactate, or zinc sulphate; cloudingagents, including, for example ester gun, brominated vegetable oil(BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, forexample sodium citrate, potassium citrate, or salt; flavors, including,for example propylene glycol, ethyl alcohol, glycerine, gum Arabic (Gumacacia), maltodextrin, modified corn starch, dextrose, natural flavor,natural flavor with other natural flavors (natural flavor WONF), naturaland artificial flavors, artificial flavor, silicon dioxide, magnesiumcarbonate, or tricalcium phosphate; and stabilizers, including, forexample pectin, xanthan gum, carboxylmethylcellulose (CMC), polysorbate60, polysorbate 80, medium chain triglycerides, cellulose gel, cellulosegum, sodium caseinate, modified food starch, gum Arabic (Gum acacia), orcarrageenan.

In some embodiments, the ingestible composition further comprises avehicle. In some embodiments, the vehicle is water. In some embodiments,the vehicle is carbonated water. In some embodiments, the vehicle isnitrogen infused water. In some embodiments, the vehicle is aqueousethyl alcohol. In some embodiments, the vehicle is a ready-to-usebeverage product.

In some embodiments, the composition comprises a sweetening compoundand/or a sweet flavor enhancing compound as described herein, and one ormore food additives. Representative food additives include but are notlimited to, those declared to the U.S. Food and Drug Administration (SeeU.S. FDA list of Everything Added to Food in the U.S. (EAFUS), availableathttp://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?rpt=eafusListing,last accessed Nov. 16, 2015). Such food additives include: Gum Acacia(Acacia senegal (L.) Willd.), Acai Berry Extract, Acesulfame Potassium,Acetal, Acetaldehyde, Acetaldehyde, Butyl Phenethyl Acetal, AcetaldehydeDi-Cis-3-Hexenyl Acetal, Acetaldehyde Diisoamyl Acetal, AcetaldehydeDi-Isobutylacetal, Acetaldehyde Ethyl Cis-3-Hexenyl Acetal, AcetaldehydeEthyl Isobutyl Acetal, (+/−)-Acetaldehyde Ethyl Isopropyl Acetal,Acetaldehyde Hexyl Isoamyl Acetal, Acetaldehyde 1,3-Octanediol Acetal,Acetaldehyde Phenethyl Propyl Acetal, Acetamide, Acetanisole, AceticAcid, Acetic Anhydride, Acetoin, Acetoin Propyleneglycol Ketal,Alpha-Acetolactate Decarboxylase Enzyme Preparation From Bacillussubtilis Recombinant, Acetolein, Acetone, Acetone Peroxides,Acetophenone, Acetostearin, 6-Acetoxydihydrotheaspirane,4-Acetoxy-2,5-Dimethyl-3(2h)-Furanone, (+/−)-1-Acetoxy-1-Ethoxyethane,4-(P-Acetoxyphenyl)-2-Butanone, 5-Acetyl-2,3-Dihydro-1,4-Thiazine,2-Acetyl-3,5-Dimethylfuran, 3-Acetyl-2,5-Dimethylfuran,4-Acetyl-2,5-Dimethyl-3(2h)-Furanone, 2-Acetyl-3, 5(Or6)-Dimethylpyrazine, Mixture Of Isomers, 2-Acetyl-3-Ethylpyrazine,4-Acetyl-2-Isopropenylpyridine, 2-Acetyl-4-Isopropenylpyridine,2-Acetyl-4-Isopropylpyridine, 3-Acetylmercaptohexyl Acetate,N-Acetyl-L-Methionine, Acetyl Methyl Carbinyl Acetate,2-Acetyl-5-Methylfuran, 2-Acetyl-3-Methylpyrazine,4-Acetyl-2-Methylpyrimidine, 2-Acetyl-5-Methylthiophene, Acetylpyrazine,2-Acetylpyridine, 3-Acetylpyridine, 2-Acetyl-1-Pyrroline,4-Acetyl-6-Tert-Butyl-1,1-Dimethylindane, 2-Acetylthiazole,2-Acetyl-2-Thiazoline, 3-(Acetylthio)-2-Methylfuran, Aconitic Acid,Acrolein, 3-(2-Furyl)Acrolein, Acrylamide-Acrylic Acid Resin,Acrylamide-Sodium Acrylate Resin, Acrylic Acid-2-Acrylamido-2-MethylPropane Sulfonic Acid Copolymer, activated Carbon, Adipic Acid, AdipicAnhydride, Advantame, Agar (Gelidium Spp.), Alpha-Bisabolol, Dl-Alanine,L-Alanine, Beta-Alanine, L-Alanyl-L-Glutamine, Albumin, Alcohol,Denatured Formula 23a, Alcohol Sda-3a, Alfalfa, Extract (Medicago sativaL.), Alfalfa, Herb And Seed (Medicago sativa L.), Algae, Brown, Extract(Macrocystis And Laminaria Spp.), Algae, Red (Porphyra Spp. AndGloiopeltis furcata And Rhodymenia palmata (L.)), Algae, Red, Extract(Porphyra Spp. And Gloiopeltis furcata And Rhodymenia palmata (L.)),Alginate, Ammonium, Alginate, Calcium, Alginate, Potassium, Alginate,Sodium, Alginate, Sodium Calcium, Alginic Acid, Alkanet Root, Extract(Alkanna tinctoria Tausch), Alkanolamide Of Coconut Oil Fatty Acids AndDiethanolamine, Alkylene Oxide Adducts Of Alkyl Alcohols/PhosphateEsters Of Same, (Mixture), N-Alkyl(C8-C18 From Coconut Oil) AmineAcetate, Alpha-Alkyl-Omega-Hydroxy-Poly(Oxyethylene), Allspice (Pimentaofficinalis Lindl.), Allspice, Oil (Pimenta officinalis Lindl.),Allspice, Oleoresin (Pimenta officinalis Lindl.), Allyl Alpha-Ionone,Allyl Anthranilate, Allyl Butyrate, Allyl Cinnamate, Allyl Crotonate,Allyl Cyclohexaneacetate, Allyl Cyclohexanebutyrate, AllylCyclohexanehexanoate, Allyl Cyclohexanepropionate, AllylCyclohexanevalerate, S-Allyl-L-Cysteine, 4-Allyl-2,6-Dimethoxyphenol,Allyl Disulfide, Allyl 2-Ethylbutyrate, Allyl 2-Furoate, AllylHeptanoate, Allyl Hexanoate, Allyl Hexenoate, Allyl Isothiocyanate,Allyl Isovalerate, Allyl Mercaptan, Allyl Methyl Disulfide, Allyl MethylTrisulfide, Allyl Nonanoate, Allyl Octanoate, 4-Allylphenol, AllylPhenoxyacetate, Allyl Phenylacetate, Allyl Propionate, Allyl PropylDisulfide, Allyl Sorbate, Allyl Sulfide, Allyl Thiohexanoate, AllylThiopropionate, Allyl Tiglate, Allyl 10-Undecenoate, Allyl Valerate,Almond, Bitter, Oil (Ffpa) (Prunus Spp.), Aloe, Extract (Aloe Spp.),Alpha-Amylcinnamyl Isovalerate, Alpha-Ethyl Benzyl Butyrate,Alpha-Hydro-Omega-Hydroxy Poly(Oxyethylene) Poly(Oxypropylene)Poly(Oxyethylene) (15 Mole Minimum) Blocked Copolymer, Low Erucic AcidRapeseed Oil Polymers, Alpha-Isobutylphenethyl Alcohol,Alpha-Methylbenzyl Butyrate, Alpha-Methylbenzyl Isobutyrate,Alpha-Tocopherol Acid Succinate, Althea Flowers (Althea officinalis L.),Althea Root (Althea officinalis L.), Alum (Double Sulfate Of Al And Nh4,K, Or Na), Aluminum Ammonium Sulfate, Aluminum Calcium Silicate,Aluminum Caprate, Aluminum Caprylate, Aluminum Hydroxide, AluminumLaurate, Aluminum Myristate, Aluminum Nicotinate, Aluminum Oleate,Aluminum Palmitate, Aluminum Potassium Sulfate, Aluminum Salts Of FattyAcids, Aluminum Sodium Sulfate, Aluminum Stearate, Aluminum Sulfate,Ambergris, Tincture, Ambrette, Absolute, Oil (Hibiscus abelmoschus L.),Ambrette Seed (Hibiscus abelmoschus L.), Ambrette Seed, Oil (Hibiscusabelmoschus L.), Ambrette, Tincture (Hibiscus abelmoschus L.),1-Amino-2-Propanol, 2′-Aminoacetophenone, P-Aminobenzoic Acid,4-Aminobutyric Acid, Dl-(3-Amino-3-Carboxypropyl)DimethylsulfoniumChloride, 4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)-One,4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)-One Hydrochloride,3-[(4-Amino-2,2-Dioxido-1h-2,1,3-Benzothiadiazin-5-Yl)Oxy]-2,2-Dimethyl-N-Propylpropanamide,Aminoglycoside 3′-Phosphotransferase Ii, Aminopeptidase From Lactococcuslactis, Amino Tri(Methylene Phosphonic Acid), Sodium Salt, Ammonia (AlsoIncludes Ammonium Chloride), Ammonium Acetate, Ammonium Bicarbonate,Ammonium Carbonate, Ammonium Caseinate, Ammonium Chloride, AmmoniumCitrate, Dibasic, Ammonium Gluconate, Ammonium Hydroxide, AmmoniumIsovalerate, Ammonium Pectinate, Ammonium Persulfate, AmmoniumPhosphate, Dibasic, Ammonium Phosphate, Monobasic, Ammonium Sulfate,Ammonium Sulfide, Ammonium Sulfite, Amyl Alcohol, Alpha-Amylase EnzymePreparation From Bacillus stearothermophilus, Amylase From Aspergillusflavus, Amylase From Aspergillus niger, Amylase From Aspergillus oryzae,Amylase From Bacillus subtilis, Amyl Butyrate, Alpha-Amylcinnamaldehyde,Alpha-Amylcinnamaldehyde Dimethyl Acetal, Alpha-Amylcinnamyl Acetate,Alpha-Amylcinnamyl Alcohol, Alpha-Amylcinnamyl Formate, Amyl Decanoate,Amyl Formate, Amyl 2-Furoate, Amyl Heptanoate, Amyl Hexanoate, AmylIsothiocyanate, Amyl Methyl Disulfide, Amyl Octanoate, AmyloglucosidaseFrom Rhizopus niveus, 2-Amyl-5 Or 6-Keto-1,4-Dioxane, Amyl Salicylate,Amyris (Amyris balsamifera L.), Amyris, Oil (Amyris balsamifera L.),(2,4)- And (3,5)- And (3,6)-Dimethyl-3-Cyclohexenylcarbaldehyde,Trans-Anethole, Angelica (Angelica Spp.), Beta-Angelicalactone, AngelicaRoot (Angelica Spp.), Angelica Root Extract (Angelica archangelica L.),Angelica Root Oil (Angelica archangelica L.), Angelica Seed (AngelicaSpp.), Angelica Seed Extract (Angelica archangelica L.), Angelica SeedOil (Angelica archangelica L.), Angelica Stem Oil (Angelica archangelicaL.), Angola Weed (Roccella fuciformis Ach.), Angostura (Galipeaoffincinalis Hancock), Angostura Extract (Galipea officinalis Hancock),Anisaldehyde Propyleneglycol Acetal, Anise (Pimpinella anisum L.), AniseOil (Pimpinella anisum L.), Anise, Star (Illicium verum Hook, F.), StarAnise Oil (Illicium verum Hook, F.), Anisic Acid, Anisole, AnisylAcetate, Anisyl Alcohol, Anisyl Butyrate, Anisyl Formate, AnisylPhenylacetate, Anisyl Propionate, Annatto, Extract (Bixa orellana L.),Annatto, Seed (Bixa orellana L.), Anoxomer, Sulfonated Anthracite Coal,Beta-Apo-8′-Carotenal, Apple Essence, Apricot Kernel Oil (Prunusarmeniaca L.), Arabinogalactan, L-Arabinose, L-Arginine, Arnica Flowers(Arnica Spp.), Arrowroot Starch, Artemisia (Artemisia Spp.), ArtemisiaExtract, Artemisia Oil, Artichoke Leaves (Cynara scolymus L.), AsafetidaFluid Extract (Ferula assafoetida L.), Asafetida Gum (Ferula assafoetidaL.), Asafetida Oil (Ferula assafoetida L.), Ascorbic Acid, AscorbylPalmitate, Ascorbyl Stearate, L-Asparagine, Asparagus, Seed And Root,Extract, Aspartame, L-Aspartic Acid, Aspergillus Niger For FermentationProduction Of Citric Acid, Astaxanthin, Azodicarbonamide, BacterialCatalase From Micrococcus lysodeikticus, Bakers Yeast Extract, Baker'sYeast Glycan, Baker's Yeast Protein, Balm (Melissa officinalis L.), BalmLeaves (Melissa officinalis L.), Balm Leaves Extract (Melissaofficinalis L.), Balm Oil (Melissa officinalis L.), Balsam Fir NeedlesAnd Twigs (Abies balsamea (L.) Mill.), Balsam Fir Oil (Abies balsamea(L.) Mill.), Balsam Fir Oleoresin (Abies balsamea (L.) Mill.), PeruBalsam (Myroxylon pereirae Klotzsch), Peru Balsam, Oil (Myroxylonpereirae Klotzsch), Basil (Ocimum basilicum L.), Basil Bush (Ocimumminimum L.), Basil Extract (Ocimum basilicum L.), Basil Oil (Ocimumbasilicum L.), Basil Oleoresin (Ocimum basilicum L.), Bay (Laurusnobilis L.), Sweet Bay Leaves Extract (Laurus nobilis L.), Sweet BayLeaves Oil (Laurus nobilis L.), Bay Leaves, West Indian, Extract(Pimenta acris Kostel), Bay Leaves, West Indian, Oil (Pimenta racemosa(Mill.) J. W. Moore), Bay Leaves, West Indian, Oleoresin (Pimenta acrisKostel), Beechwood, Creosote (Fagus Spp.), Beeswax, Bleached Beeswax,Bentonite, Benzaldehyde, Benzaldehyde Dimethyl Acetal, BenzaldehydeGlyceryl Acetal, Benzaldehyde Propylene Glycol Acetal, Benzene,Benzenethiol, 2-Benzofurancarboxaldehyde, Benzoic Acid, Benzoin,Benzoin, Resin (Styrax Spp.), Benzophenone, Benzothiazole,N-Benzoylanthranilic Acid, Benzoyl Peroxide, Benzyl Acetate, BenzylAcetoacetate, Benzyl Alcohol, Benzyl Benzoate, Benzyl Butyl Ether,Benzyl Butyrate, Benzyl Cinnamate, Benzyl 2,3-Dimethylcrotonate, BenzylDisulfide, Benzyl Ethyl Ether, Benzyl Formate, 3-Benzyl-4-Heptanone,Benzyl Hexanoate, Benzyl Isobutyrate, Benzyl Isothiocyanate, BenzylIsovalerate, Benzyl Levulinate, Benzyl Mercaptan, Benzyl MethoxyethylAcetal, Benzyl Trans-2-Methyl-2-Butenoate, Benzyl Methyl Sulfide, BenzylNonanoate, Benzyl Phenylacetate, Benzyl Propionate, Benzyl Salicylate,Bergamot, Oil (Citrus aurantium L. Subsp. bergamia Wright Et Arn.),Betaine, Biotin, Biphenyl, Birch, Sweet, Oil (Betula lenta L.), BirchTar, Oil (Betula pendula Roth And Related Betula Spp.), Bisabolene,Bis(2,5-Dimethyl-3-Furyl) Disulfide, Bis(2-Methyl-3-Furyl) Disulfide,Bis(1-Mercaptopropyl)Sulfide, Bis-(Methylthio)Methane,Bis(2-Methylphenyl) Disulfide, Bis(2-Methyl-3-Furyl) Tetrasulfide,Blackberry Bark, Extract (Rubus, Spp. Of Section Eubatus), BlackberryFruit Extract, Bois De Rose, Oil (Aniba rosaeodora Ducke), Boldus Leaves(Peumus boldus Mol.), Bonito, Dried, Borax, Boric Acid, Borneol,L-Bornyl Acetate, Bornyl Acetate, Bornyl Butyrate, Bornyl Formate,Bornyl Isovalerate, Bornyl Valerate, Boronia, Absolute (Boroniamegastigma Nees), Bouillon, Vegetable, Smoke, Beta-Bourbonene,Bromelain, Brominated Vegetable Oil, Bryonia Root (Bryonia Spp.), BuchuLeaves (Barosma betulina And crenulata), Buchu Leaves Extract, BuchuLeaves, Oil (Barosma Spp.), Buckbean Leaves (Menyanthes trifoliata L.),Buckbean Leaves, Extract (Menyanthes trifoliata L.), Butadiene-StyreneRubber, 4-(Methylthio)Butanal, Butanal Dibenzyl Thioacetal, N-Butane,1,3-Butanedithiol, 1,2-Butanedithiol, 2,3-Butanedithiol, 1-Butanethiol,2-Butanol, 2-Butanone, Butan-3-One-2-Yl Butanoate, (E)-2-Butenoic Acid,4-(2-Butenylidene)-3,5,5-Trimethylcyclohex-2-En-1-One, 3-ButenylIsothiocyanate, 1-Buten-1-Yl Methyl Sulfide, Butter Acids, ButterEsters, Butter Fat (Enzyme-Modified, With Added Butyric Acid), ButterStarter Distillate, Butyl Acetate, Butyl Acetoacetate, Butyl Alcohol,Butylamine, Sec-Butylamine, Butyl Anthranilate, ButylatedHydroxyanisole, Butylated Hydroxytoluene, 2-Butyl-2-Butenal, ButylButyrate, Butyl Butyryllactate, Alpha-Butylcinnamaldehyde, ButylCinnamate, Butyl 2-Decenoate, 1,3-Butylene Glycol, Butyl EthylDisulfide, Butyl Ethyl Malonate, Butyl Formate, 2-Butylfuran, ButylHeptanoate, Butyl Hexanoate, Butyl P-Hydroxybenzoate,Alpha-Butyl-Omega-Hydroxypoly(Oxyethylene) Poly(Oxypropylene),3-Butylidenephthalide, Butyl Isobutyrate, 2-Butylisothiocyanate, ButylIsothiocyanate, Butyl Isovalerate, Butyl Lactate, Butyl Laurate, ButylLevulinate, N-Butyl 2-Methylbutyrate, Butyl Beta-(Methylthio)Acrylate,Butyl Beta-Naphthyl Ether, Butyl Oleate Sulfate, 2-Butyl-5 Or6-Keto-1,4-Dioxane, Butyl Phenylacetate, 3-N-Butylphthalide, ButylPropionate, Butyl Salicylate, Butyl Stearate, Butyl Sulfide, Butyl10-Undecenoate, Butyl Valerate, Butyraldehyde, Butyramide, Butyric Acid,2-Butyrylfuran, Cadinene, Caffeine, Cajeput, Oil (Melaleuca leucadendronL.), Calcium Acetate, Calcium Ascorbate, Calcium Benzoate, CalciumBromate, Calcium Caprate, Calcium Caprylate, Calcium Carbonate, CalciumCaseinate, Calcium Chloride, Calcium Citrate, Calcium Diglutamate,Calcium Fumarate, Calcium Gluconate, Calcium Glycerophosphate, CalciumHexametaphosphate, Calcium Hydroxide, Calcium Hypophosphite, CalciumIodate, Calcium Lactate, Calcium Lactobionate, Calcium Laurate, CalciumLignosulfonate, Calcium Myristate, Calcium Oleate, Calcium Oxide,Calcium Palmitate, Calcium Pantothenate, Calcium Pantothenate, CalciumChloride Double Salt, Calcium Peroxide, Calcium Phosphate, Dibasic,Calcium Phosphate, Monobasic, Calcium Phosphate, Tribasic, CalciumPhytate, Calcium Propionate, Calcium Pyrophosphate, Calcium Salts OfFatty Acids, Calcium Silicate, Calcium Sorbate, Calcium Stearate,Calcium Stearoyl-2-Lactylate, Calcium Sulfate, Calumba Root (Jatrorrhizapalmata (Lam.) Miers), Calumba Root, Extract (Jatrorrhiza palmata (Lam.)Miers), Camphene, Campholene Acetate, Alpha-Campholenic Alcohol,D-Camphor, Camphor, Japanese, White, Oil (Cinnamomum camphora (L.) NeesEt Eberm.), Camphor Oil, Formosan Ho-Sho, Leaves (Cinnamomum camphora),Cananga, Oil (Cananga odorata Hook. F. And Thoms.), Candelilla Wax (WaxFrom Stems And Branches Of Euphorbia Cerifera), Candida Guilliermondii,Candida Lipolytica, Canthaxanthin, Capers (Capparis spinosa L.),Caprolactam, Capsicum (Capsicum Spp.), Capsicum Extract (Capsicum Spp.),Capsicum, Oleoresin (Capsicum Spp.), Caramel, Caraway (Carum carvi L.),Caraway, Black (Nigella sativa L.), Caraway, Oil (Carum carvi L.),Carbohydrase And Cellulase From Aspergillus niger, Carbohydrase AndProtease, Mixture, From Bacillus subtilis, Carbohydrase From Aspergillusoryzae, Carbohydrase From Bacillus Amyloliquefaciens, Carbohydrase FromBacillus licheniformis, Carbohydrase From Bacillus Subtilis,Carbohydrase From Rhizopus oryzae, Carbohydrase From Saccharomyces Spp.,Carbohydrase/Proteinase Preparation, Bacillus Licheniformis, CarbonDioxide, Carboxymethyl Cellulose, Carboxymethyl Cellulose, Sodium Salt,Carboxymethyl Hydroxyethyl Cellulose, Cardamom (Elletaria cardamomum(L.) Maton), Cardamom Oleoresin, Cardamom Seed, Oil (Elletariacardamomum (L.) Maton), 3-Carene, Carmine (Coccus cacti L.), CarnaubaWax (Copernicia cerifera (Arruda) Mart.), L-Carnitine, Carob Bean,Extract (Ceratonia siliqua L.), Beta-Carotene, Carrageenan, Ammoniumsalt of Carrageenan, Ammonium salt of Carrageenan (With Polysorbate 80),Carrageenan And Salts Of Carrageenan, Calcium Salt of Carrageenan,Calcium Salt of Carrageenan (With Polysorbate 80), Potassium Salt ofCarrageenan, Potassium Salt of Carrageenan (With Polysorbate 80),Carrageenan Salts With Polysorbate 80, Sodium Salt of Carrageenan,Sodium Salt of Carrageenan (With Polysorbate 80), Carrageenan WithPolysorbate 80, Carrot (Daucus carota L.), Carrot, Dehydrated, Carrot,Extract, Carrot, Oil (Daucus carota L.), Carvacrol, Carvacryl EthylEther, Carveol, 4-Carvomenthenol, Carvomenthol, Carvone, Cis-CarvoneOxide, Carvyl Acetate, Carvyl Palmitate, Carvyl Propionate,Beta-Caryophyllene, Beta-Caryophyllene Alcohol, Caryophyllene Alcohol,Beta-Caryophyllene Alcohol Acetate, Caryophyllene Alcohol Acetate,Beta-Caryophyllene Oxide, Cascara, Bitterless, Extract (Rhamnuspurshiana Dc.), Cascarilla Bark, Extract (Croton Spp.), Cascarilla Bark,Oil (Croton Spp.), Casein, Cassia Buds (Cinnamomum cassia Blume),Cassie, Absolute (Acacia farnesiana (L.) Willd.), Castoreum, Extract(Castor Spp.), Castoreum, Liquid (Castor Spp.), Castor Oil (Ricinuscommunis L.), Catalase From Aspergillus niger, Catalase From BovineLiver, Catalase From Penicillium notatum, Catechu, Black, Extract(Acacia catechu Willd.), Catechu, Black, Powder (Acacia catechu Willd.),Cedar Leaf Oil (Thuja occidentalis L.), Cedarwood Oil Alcohols,Cedarwood Oil Terpenes, (+)-Cedrol, Cedryl Acetate, Celery Seed (Apiumgraveolens L.), Celery Seed, Extract (Apium graveolens L.), Celery Seed,Extract Solid (Apium graveolens L.), Celery Seed, Oil (Apium graveolensL.), Celery Seed, Oleoresin, Cellulase From Trichoderma longibrachiatum,Cellulose Acetate, Cellulose, Diethylaminoethyl, Cellulose, Methyl,Cellulose, Methyl Ethyl, Cellulose, Microcrystalline, CelluloseTriacetate, Centaury (Centaurium umbellatum Gilib.), Cereal Solids,Hydrolyzed, Cetyl Alcohol, Chamomile Flower (Matricaria chamomilla L.),Chamomile Flower (Anthemis nobilis L.), Chamomile Flower, Hungarian, Oil(Matricaria chamomilla L.), Chamomile Flower, Oil (Anthemis nobilis L.),Chamomile Flower, Roman, Extract (Anthemis nobilis L.), Char SmokeFlavor, Cherry Bark, Wild, Extract (Prunus serotina Ehrh.),Cherry-Laurel Leaves (Prunus laurocerasus L.), Cherry Laurel, Oil(Prunus laurocerasus L.) (Ffpa), Cherry-Laurel Water (Prunuslaurocerasus L.), Cherry Pits, Extract (Prunus Spp.), Chervil(Anthriscus Cerefolium (L.) Hoffm.), Chervil, Extract (AnthriscusCerefolium L.), Chestnut Leaves (Castanea dentata (Marsh.) Borkh.),Chestnut Leaves, Extract (Castanea dentata (Marsh.) Borkh.), ChestnutLeaves, Extract Solid (Castanea dentata (Marsh.) Borkh.), Chicle(Manilkara zapotilla Gilly And M. Chicle Gilly), Chicle, Venezuelan(Manilkara williamsii Standley And Related Spp.), Chicory, Extract(Cichorium intybus L.), Chilte (Cnidoscolus (Also Known As Jatropha)Spp.), Chiquibul (Manilkara zapotilla Gilly), Chirata (Swertia chirataBuch.-Ham.), Chirata, Extract (Swertia chirata Buch.-Ham.), Chives(Allium schoenoprasum L.), Chlorine, Chlorine Dioxide, ChlorineSolution, Aqueous, Chloroform, Chloromethyl Methyl Ether,Chloropentafluoroethane, Chlorophyll, Cholic Acid, Choline Bitartrate,Choline Chloride, Choline Chloride (Also Includes Choline),Chrysanthemum Extract, Chymosin Preparation, Aspergillus Niger Var.awamori, Chymosin Preparation, Escherichia Coli K-12, ChymosinPreparation, Kluyveromyces marxianus Var. lactis, Cinchona Bark, Red(Cinchona succirubra Pav. Or Its Hybrids), Cinchona Bark, Red, Extract(Cinchona succirubra Pav. Or Its Hybrids), Cinchona Bark, Yellow(Cinchona Spp.), Cinchona Bark, Yellow, Extract (Cinchona Spp.),Cinchona, Extract (Cinchona Spp.), 1,4-Cineole, Cinnamaldehyde,Cinnamaldehyde Ethylene Glycol Acetal, Cinnamaldehyde PropyleneglycolAcetal, Cinnamic Acid, Cinnamon (Cinnamomum Spp.), Cinnamon Bark,Extract (Cinnamomum Spp.), Cinnamon Bark, Oil (Cinnamomum Spp.),Cinnamon Bark Oleoresin, Ceylon, Chinese, Or Saigon (Cinnamomum Spp.),Cinnamon Leaf, Oil (Cinnamomum Spp.), Cinnamon Leaf Oil, Rectified,Cinnamyl Acetate, Cinnamyl Alcohol, Cinnamyl Benzoate, CinnamylButyrate, Cinnamyl Cinnamate, Cinnamyl Formate, Cinnamyl Isobutyrate,Cinnamyl Isovalerate, Cinnamyl Phenylacetate, Cinnamyl Propionate, Cis-And Trans-Ethyl 2,4-Dimethyl-1,3-Dioxolane-2-Acetate, Cis- AndTrans-5-Ethyl-4-Methyl-2-(2-Butyl)-Thiazoline, Cis AndTrans-5-Ethyl-4-Methyl-2-(2-Methylpropyl)-Thiazoline, Cis- AndTrans-2-Isobutyl-4-Methyl-1,3-Dioxolane, Cis- AndTrans-2-Isopropyl-4-Methyl-1,3-Dioxolane, Cis- AndTrans-L-Mercapto-P-Menthan-3-One, (+−)-Cis- AndTrans-2-Methyl-2-(4-Methyl-3-Pentenyl)Cyclopropanecarbaldehyde,(+/−)Cis- And Trans-2-Pentyl-4-Propyl-1,3-Oxathiane, Cis-4-Decenol,Cis-4-Heptenal, Cis-3-Hexenoic Acid, Cis-3-Hexen-1-Ol, Cis-3-Hexen-1-YlAcetate, Cis-3-Hexenyl Acetoacetate, Cis-3-Hexenyl Butyrate,Cis-3-Hexenyl Cis-3-Hexenoate, Cis-3-Hexenyl Formate, Cis-3-HexenylHexanoate, Cis-5-Isopropenyl-Cis-2-Methylcyclopentan-1-Carboxaldehyde,Cis-3-Nonen-1-Ol, Cis-9-Octadecenyl Acetate, Cis-5-Octenoic Acid,Cis-4-Octenol, Cis-2-Octenol, Citral, Citral Diethyl Acetal, CitralDimethyl Acetal, Citral Glyceryl Acetal, Citral Propylene Glycol Acetal,Citric Acid, Citric And Fatty Acid Esters Of Glycerol, Citronellal,Citronella, Oil (Cymbopogon nardus Rendle), Dl-Citronellol,Citronelloxyacetaldehyde, Citronellyl Acetate, Citronellyl Anthranilate,Citronellyl Butyrate, Citronellyl Formate, Citronellyl Isobutyrate,Citronellyl Phenylacetate, Citronellyl Propionate, CitronellylTrans-2-Methyl-2-Butenoate, Citronellyl Valerate, Citrus Peels, Extract(Citrus Spp.), Citrus Red No. 2, Civet, Absolute (Viverra civettaSchreber And Viverra Zibetha Schreber), Clary (Salvia sclarea L.), ClarySage, Absolute, Clary, Oil (Salvia sclarea L.), Clary Sage, Concrete,Clay, Attapulgite, Clove Bud, Extract (Eugenia Spp.), Clove Bud, Oil(Eugenia Spp.), Clove Bud, Oleoresin (Eugenia Spp.), Clove Leaf, Oil(Eugenia Spp.), Clover (Trifolium Spp.), Clover, Extract (TrifoliumSpp.), Clover Herb Distillate, Clover, Oil (Trifolium Spp.), CloverTops, Red, Extract Solid (Trifolium pratense L.), Cloves (Eugenia Spp.),Clove Stem, Oil (Eugenia Spp.), Coca Leaf, Extract (Decocainized)(Erythroxylon coca Lam.), Cochineal Extract (Coccus cacti L.), CocoaButter Substitute From Coconut Oil, Palm Kernel Oil Or Both Oils, CocoaButter Substitute From Palm Oil, Cocoa Butter Substitute Primarily FromHigh-Oleic Safflower Or Sunflower Oil, Cocoa Extract, Cocoa With DioctylSodium Sulfosuccinate, Coconut Oil, Coconut Oil, Refined, CoffeeConcentrate, Pure, Coffee Extract (Coffea Spp.), Coffee Extract, Solid,Cognac, Green, Oil, Cognac, White, Oil, Collagen, Combustion ProductGas, Copaiba (South American Spp. Of Copaifera L.), Copaiba, Oil (SouthAmerican Spp. Of Copaifera L.), Copals, Manila, Copper Gluconate, CopperSulfate, Coriander (Coriandrum sativum L.), Coriander Leaf Oil(Coriandrum sativum L.), Coriander, Oil (Coriandrum sativum L.), Cork,Oak (Quercus Spp.), Corn Endosperm Oil, Corn Gluten, Corn Mint Oil, CornSilk, Corn Silk Extract (Zea mays L.), Corn Silk, Oil (Zea mays L.),Cornstarch, Cornstarch, Waxy, Corn Steep Liquor, Corn Syrup, Costmary(Chrysanthemum balsamita L.), Costus Root, Oil (Saussurea lappa Clarke),Cottonseed Flour, Defatted, Cottonseed Flour, Partially Defatted,Cooked, Cottonseed Flour, Partially Defatted, Cooked, Toasted,Cottonseed Kernels, Glandless, Raw, Cottonseed Kernels, Glandless,Roasted, Coumarone-Indene Resins, M-Cresol, P-Cresol, O-Cresol, CrownGum, Cubeb (Piper cubeba L. F.), Cubeb, Oil (Piper cubeba L. F.),Cubebol, Cumin (Cuminum cyminum L.), Cuminaldehyde, Cumin, Oil (Cuminumcyminum L.), Cuprous Iodide, Curdlan, Currant Buds, Black, Absolute(Ribes nigrum L.), Currant Juice, Black, Currant Leaves, Black (Ribesnigrum L.), Beta-Cyclodextrin, Cycloheptadeca-9-En-1-One, Cyclohexane,Cyclohexaneacetic Acid, Cyclohexanecarboxylic Acid, CyclohexaneethylAcetate, Cyclohexanone, Cyclohexanone Diethyl Ketal, 2-Cyclohexenone,Cyclohexyl Acetate, Cyclohexylamine, Cyclohexyl Anthranilate, CyclohexylButyrate, Cyclohexyl Cinnamate, Cyclohexyl Formate, CyclohexylIsovalerate, Cyclohexylmethyl Pyrazine, Cyclohexyl Propionate,Cycloionone, Cyclopentanethiol, Cyclopentanone,2-Cyclopentylcyclopentanone, Cyclopropanecarboxylic Acid(2-Isopropyl-5-Methyl-Cyclohexyl)-Amide,N-Cyclopropyl-5-Methyl-2-Isopropylcyclohexanecarboxamide,N-Cyclopropyl-Trans-2-Cis-6-Nonadienamide, Cyclotene Butyrate, CyclotenePropionate, P-Cymene, L-Cysteine, L-Cysteine Monohydrochloride,Dl-Cystine, L-Cystine, Daidai Peel Oil, Damar Gum (Shoreadipterocarpaceae), Alpha-Damascone, Delta-Damascone,Trans-Alpha-Damascone, Damiana Leaves (Turnera diffusa Willd.),Dandelion, Fluid Extract (Taraxacum Spp.), Dandelion Root, Extract Solid(Taraxacum Spp.), Davana Oil (Artemesia pallens Wall.),2-Trans,4-Trans-Decadienal, (E,E)-2,4-Decadien-1-Ol, Delta-Decalactone,Gamma-Decalactone, Decalepis Hamiltonii Extract, Decanal, DecanalDimethyl Acetal, Decanal Propyleneglycol Acetal, Decanoic Acid,1-Decanol, 3-Decanol, 3-Decanone, 2-Decanone,2-Trans-4-Trans-7-Cis-Decatrienal, 9-Decenal, 2-Decenal, 4-Decenal,4-Decenoic Acid, (E)-2-Decenoic Acid, 9-Decenoic Acid, 6-Decenoic Acid,5-Decenoic Acid, 1-Decen-3-Ol, 8-Decen-5-Olide, 9-Decen-5-Olide,7-Decen-4-Olide, 9-Decen-2-One, 3-Decen-2-One,6-[5(6)-Decenoyloxy]Decanoic Acid, 4-Decenyl Acetate, Cis-, DecylAcetate, Decyl Butyrate, 2-Decylfuran, Decyl Propionate, DeertongueSolid Extract, Dehydrated Beets, Dehydroacetic Acid,Dehydrodihydroionol, Dehydrodihydroionone, Dehydromenthofurolactone,Dehydronootkatone, 8,9-Dehydrotheaspirone, Desoxycholic Acid, Dextrans(Avg M W Less Than 100,000), Dextrin, Dextrose, Diacetyl,Di-N-Alkyl(C8-C18 From Coconut Oil) Dimethyl Ammonium Chloride, DiallylPolysulfides, Diallyl Trisulfide, Diamyl Ketone, Diastase FromAspergillus oryzae, Diatomaceous Earth, Dibenzyl Ether,2,2-Dibromo-3-Nitrilopropionamide, 4,4-Dibutyl-Gamma-Butyrolactone,Dibutyl Sebacate, Dichlorodifluoromethane, Dicyclohexyl Disulfide,Diethanolamide Condensate From Soybean Oil Fatty Acids (C16-C18),Diethanolamide Condensate From Stripped Coconut Oil Fatty Acids(C10-C18), Diethylaminoethanol, Diethyl Disulfide, Diethylene GlycolDistearate, Diethylenetriamine, Diethylenetriamine Crosslinked WithEpichlorohydrin, Diethyl Malate, Diethyl Malonate,3,5-Diethyl-2-Methylpyrazine, 2,5-Diethyl-3-Methylpyrazine,2,3-Diethyl-5-Methylpyrazine, 2,3-Diethylpyrazine, Diethyl Sebacate,Diethyl Succinate, Diethyl Sulfide, Diethyl Tartrate,2,5-Diethyltetrahydrofuran, Diethyl Trisulfide, (+/−)-Cis- AndTrans-3,5-Diethyl-1,2,4-Trithiolane, Difurfuryl Ether,2,4-Difurfurylfuran, Di-2-Furylmethane, Digeranyl Ether,Dihydro-Alpha-Ionone, Dihydrocarveol, Cis-Dihydrocarvone, DihydrocarvylAcetate, Dihydrocoumarin,6,7-Dihydro-2,3-Dimethyl-5h-Cyclopentapyrazine,4,5-Dihydro-2,5-Dimethyl-4-Oxo-3-Furanyl Butyrate,(+/−)-Dihydrofarnesol, Dihydrogalangal Acetate, Dihydro-Beta-Ionol,Dihydro-Beta-Ionone,3,6-Dihydro-4-Methyl-2(2-Methylpropen-1-Yl)-2h-Pyran,5,7-Dihydro-2-Methylthieno(3,4-D)Pyrimidine, (+/−)-Dihydromintlactone,Dihydronootkatone, (+/−)-Cis- And Trans-1,2-Dihydroperillaldehyde,4,5-Dihydro-3(2h)Thiophenone,Dihydro-2,4,6-Trimethyl-4h-1,3,5-Dithiazine,Dihydro-2,4,6-Tris(2-Methylpropyl)-4h-1,3,5-Dithiazine, Dihydroxyacetone(Dimer), Dihydroxyacetone (Monomer), Dihydroxyacetophenone,2,4-Dihydroxybenzoic Acid, 3,4-Dihydroxybenzoic Acid,2,5-Dihydroxy-1,4-Dithiane,5,7-Dihydroxy-2-(3-Hydroxy-4-Methoxy-Phenyl)-Chroman-4-One,3′,7-Dihydroxy-4′-Methoxyflavan, Diisoamyl Disulfide, DiisoamylTrisulfide, Diisobutyl Adipate, Diisobutyl Ketone, DiisopentylThiomalate, Diisopropyl Adipate, Diisopropyl Disulfide, DiisopropylTrisulfide, Dilauryl Thiodipropionate, Dill (Anethum graveolens L.),Dill, Oil (Anethum graveolens L.), Dill Seed, Indian (Anethum Spp.),Dill Seed Oil (Anethum sowa Roxb.), Dimenthyl Glutarate,Dimercaptomethane, M-Dimethoxybenzene, P-Dimethoxybenzene,1,2-Dimethoxybenzene, N1-(2,4-Dimethoxybenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide, 1,1-Dimethoxyethane, 1,1-Dimethoxy-Trans-2-Hexene,2,6-Dimethoxyphenol,N-[2-(3,4-Dimethoxyphenyl)Ethyl]-3,4-Dimethoxycinnamic Acid Amide,3,4-Dimethoxy-1-Vinylbenzene,3,6-Dimethyl-2,3,3a,4,5,7a-Hexahydrobenzofuran,2,4-Dimethylacetophenone, 1,4-Dimethyl-4-Acetyl-1-Cyclohexene,2,4-Dimethyl-5-Acetylthiazole, Dimethyl Adipate, Dimethylamine,Dimethylamine-Epichlorohydrin Copolymer, 2,4-Dimethylanisole,2,4-Dimethylbenzaldehyde, 2,3-Dimethylbenzofuran, P,Alpha-DimethylbenzylAlcohol, Dimethylbenzyl Carbinyl Crotonate, Dimethylbenzyl CarbinylHexanoate, Alpha,Alpha-Dimethylbenzyl Isobutyrate,3,5-Dimethyl-1,2-Cyclopentadione, 3,4-Dimethyl-1,2-Cyclopentadione,(+/−)-Trans- And Cis-5-(2,2-Dimethylcyclopropyl)-3-Methyl-2-Pentenal,Dimethyl Dialkyl Ammonium Chloride, Dimethyl Dicarbonate,2(3),5-Dimethyl-6,7-Dihydro-5h-Cyclopentapyrazine,2,5-Dimethyl-2,5-Dihydroxy-1,4-Dithiane, 2,4-Dimethyl-1,3-Dioxolane,Dimethylethanolamine, 2,5-Dimethyl-4-Ethoxy-3(2h)-Furanone,2,5-Dimethyl-4-Ethyloxazole, 4-(1,1-Dimethylethyl)Phenol,4,5-Dimethyl-2-Ethyl-3-Thiazoline, 2,5-Dimethylfuran,2,5-Dimethyl-3(2h)-Furanone, 2,5-Dimethyl-3-Furanthiol,2,5-Dimethyl-3-Furanthiol Acetate, 2,6-Dimethyl-4-Heptanol,2,6-Dimethyl-3-((2-Methyl-3-Furyl)Thio)-4-Heptanone,2,6-Dimethyl-5-Heptenal, 2,6-Dimethyl-5-Heptenal Propyleneglycol Acetal,2,6-Dimethyl-6-Hepten-1-Ol,4,5-Dimethyl-3-Hydroxy-2,5-Dihydrofuran-2-One,3,6-Dimethyl-2-Isobutylpyrazine, 3,5-Dimethyl-2-Isobutylpyrazine,4,5-Dimethyl-2-Isobutylthiazole, 4,5-Dimethyl-2-Isobutyl-3-Thiazoline,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)-5,5-Dimethylimidazolidine-2,4-Dione,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)Imidazolidine-2,4-Dione,(+/−)-N,N-Dimethyl Menthyl Succinamide,2,5-Dimethyl-3-Mercaptotetrahydrofuran,2,5-Dimethyl-4-Methoxy-3(2h)-Furanone,2,6-Dimethyl-10-Methylene-2,6,11-Dodecatrienal,3,9-Dimethyl-6-(1-Methylethyl)-1,4-Dioxaspiro[4.5]Decan-2-One,2,2-Dimethyl-5-(1-Methylpropen-1-Yl) Tetrahydrofuran, (+/−)-Trans- AndCis-4,8-Dimethyl-3,7-Nonadien-2-Ol, 4,8-Dimethyl-3,7-Nonadien-2-One,Cis-, 4,8-Dimethyl-3,7-Nonadien-2-One, 4,8-Dimethyl-3,7-Nonadien-2-One,Trans-, (+/−)-Trans- And Cis-4,8-Dimethyl-3,7-Nonadien-2-Yl Acetate,2,4-Dimethyl-4-Nonanol,(E)-2-(3,7-Dimethyl-2,6-Octadienyl)Cyclopentanone,N-3,7-Dimethyl-2,6-Octadienylcyclopropylcarboxamide,2-Trans-3,7-Dimethylocta-2,6-Dienyl 2-Ethylbutanoate,2,6-Dimethyloctanal, 3,7-Dimethyloctanal, 3,7-Dimethyl-1-Octanol,(E)-3,7-Dimethyl-1,5,7-Octatrien-3-Ol, 3,7-Dimethyl-6-Octenoic Acid,2,4-Dimethyl-3-Oxazoline, 2,4-Dimethyl-2-Pentenoic Acid,Alpha,Alpha-Dimethylphenethyl Acetate, Alpha,Alpha-DimethylphenethylAlcohol, N,N-Dimethylphenethylamine, Alpha,Alpha-DimethylphenethylButyrate, Alpha,Alpha-Dimethylphenethyl Formate, Dimethylpolysiloxane,2,5-Dimethylpyrazine, 2,6-Dimethylpyrazine, 2,3-Dimethylpyrazine,2,6-Dimethylpyridine, 2,4-Dimethylpyridine, 2,5-Dimethylpyrrole,P,Alpha-Dimethylstyrene, Dimethyl Succinate, Dimethyl Sulfoxide,2,5-Dimethylthiazole, 4,5-Dimethylthiazole,2-(2-Butyl)-4,5-Dimethyl-3-Thiazoline,2,5-Dimethyl-3-Thioisovalerylfuran, 3,4-Dimethylthiophene,2,6-Dimethylthiophenol, Dimethyl Trisulfide,3,5-Dimethyl-1,2,4-Trithiolane, 2,4-Dimethyl-5-Vinylthiazole, DioctylAdipate, Dioctyl Sodium Sulfosuccinate, Diphenyl Ether,1,3-Diphenyl-2-Propanone, Dipotassium Phosphate, 1,1-Dipropoxyethane,Dipropyl Adipate, Dipropyl Trisulfide, Di-Sec-Butyl Disulfide, DisodiumCitrate, Disodium Cyanodithioimidocarbonate, DisodiumEthylenebisdithiocarbamate, Disodium Guanylate, Disodium Inosinate,Disodium Succinate, Di-(Butan-3-One-1-Yl) Sulfide, 2,5-Dithiahexane,1,4-Dithiane, 2,8-Dithianon-4-En-4-Carboxaldehyde,2,2′-(Dithiodimethylene) Difuran, Dittany Of Crete (Origanum dictamnusL.), Dittany (Fraxinella) Roots (Dictamnus albus L.), Divanillin,D-Camphor, D-Limonen-10-Ol, D-Isoleucine, D-Isomenthone, D-Valine,Epsilon-Dodecalactone, Gamma-Dodecalactone, Delta-Dodecalactone,Dodecanal Dimethyl Acetal, (Z)-4-Dodecenal, 2-Dodecenal, 11-DodecenoicAcid, 9-Dodecen-5-Olide, Dodecyl Butyrate, Dodecyl Gallate, DodecylIsobutyrate, Dodecyl Lactate, N-Dodecylmercaptan,Alpha-(P-Dodecylphenyl)-Omega-Hydroxypoly(Oxyethylene), DodecylPropionate, Dog Grass, Extract (Agropyron repens (L.) Beauv.),D-8-P-Menthene-1,2-Epoxide, Dragon's Blood, Extract (Daemonorops Spp. OrOther Botanical Sources), Dried Algae Meal, Edta, Calcium Disodium,Edta, Disodium, Edta, Disodium Iron, Edta, Tetrasodium,(2e,6e,8e)-N-(2-Methylpropyl)-2,6,8-Decatrienamide, Egg White Lysozyme,Elder Flowers (Sambucus canadensis L. Or Sambucus Nigra L.), ElderFlowers, Extract (Sambucus canadensis L. Or Sambucus Nigra L.), ElderTree Leaves (Sambucus nigra L.), Elecampane Root, Extract (Inulahelenium L.), Elecampane Root, Oil (Inula helenium L.), Elemi, Gum,Elemi, Oil (Canarium Spp.), Enzyme-Modified Fats, Enzymes, Bacterial,Enzymes, Proteolytic, Epichlorohydrin Crosslinked With Ammonia,(+/−)-2,8-Epithio-Cis-P-Menthane, 2,3-Epoxydecanal,4,5-Epoxy-(E)-2-Decenal, 2,3-Epoxyheptanal, 2,3-Epoxyoctanal,Epoxyoxophorone, Epsilon-Decalactone, Erigeron, Oil (Erigeron canadensisL.), (?)-Eriodictyol, Erythorbic Acid, Esterase-Lipase From Mucormiehei, Estragole, 1,2-Ethanedithiol, Ethane-1,1-Dithiol, EthanesulfonicAcid,2-(1-(Difluoro-((Trifluoroethenyl)Oxy)Methyl)-1,2,2,2-Tetrafluoroethoxy)-1,1,2,2-Tetrafluoro-,Polymer With Tetrafluoroethane, Ethanethiol, P-Ethoxybenzaldehyde,N-[(Ethoxycarbonyl)Methyl)-P-Menthane-3-Carboxamide,2-Ethoxy-3-Ethylpyrazine, 2-Ethoxy-3-Isopropylpyrazine,1-Ethoxy-3-Methyl-2-Butene, O-(Ethoxymethyl)Phenol, Ethoxyquin,2-Ethoxythiazole, (+−)-Ethyl 3-Hydroxy-2-Methylbutyrate, Ethyl Abietate,Ethyl (P-Tolyloxy)Acetate, Ethyl Acetate, Ethyl 2-(Methylthio)Acetate,Ethyl Acetoacetate, Ethyl Acetoacetate Ethyleneglycol Ketal, (+/−)-Ethyl3-Acetoxy-2-Methylbutyrate, Ethyl 5-Acetoxyoctanoate, S-Ethyl2-Acetylaminoethanethioate, Ethyl Alpha-Acetylcinnamate, Ethyl2-Acetylhexanoate, Ethyl 2-Acetyloctanoate, Ethyl2-Acetyl-3-Phenylpropionate, 1-Ethyl-2-Acetylpyrrole, Ethyl4-(Acetylthio)Butyrate, Ethyl Aconitate (Mixed Esters), Ethyl Acrylate,Ethyl Alcohol, Ethylamine, Ethyl P-Anisate, Ethyl Anthranilate,4-Ethylbenzaldehyde, Ethyl Benzoate, Ethyl Benzoylacetate, EthylBrassylate, 2-Ethylbutyl Acetate, 2-Ethylbutyraldehyde, Ethyl Butyrate,Ethyl 3-(Methylthio)Butyrate, 2-Ethylbutyric Acid, Ethyl Cellulose,Ethyl Cinnamate, Ethyl Crotonate, Ethyl Cyclohexanecarboxylate, EthylCyclohexanepropionate, Ethyl Trans-2,Cis-4-Decadienoate, EthylDecanoate, Ethyl 2,4,7-Decatrienoate, Ethyl Trans-2-Decenoate, EthylTrans-4-Decenoate, Ethyl4,5-Dihydro-2,5-Dimethyl-4-Oxo-3-Furancarboxylate,2-Ethyl-2,5-Dihydro-4-Methylthiazole, 4-Ethyl-2,6-Dimethoxyphenol,2(4)-Ethyl-4(2),6-Dimethyldihydro-1,3,5-Dithiazine (Mixture Of Isomers),2-Ethyl-4,5-Dimethyloxazole, 3-Ethyl-2,6-Dimethylpyrazine,5-Ethyl-2,3-Dimethylpyrazine, Ethyl 2,4-Dioxohexanoate, Ethylenediamine,Ethylenediaminetetraacetic Acid Disodium Salt, Ethylene Dichloride,Ethylene Glycol Distearate, Ethylene Glycol Monobutyl Ether, EthyleneGlycol Monoethyl Ether, Ethylene Glycol Monophenyl Ether, EthyleneOxide, Ethylene Oxide Polymer, Ethylene Oxide Polymer, Alkyl Adduct,Ethylene Oxide Polymer, Alkyl Adduct, Phosphate Ester, EthyleneOxide/Propylene Oxide Copolymer (Avg M W 9,760-13,200), EthyleneOxide/Propylene Oxide Copolymer (Min Avg M W 1,900), EthyleneOxide/Propylene Oxide Copolymer (Avg M W 14,000), EthyleneOxide/Propylene Oxide Copolymer, Ethylene Oxide/Propylene OxideCopolymer (Avg M W 3,500-4,125), Ethylene Oxide/Propylene OxideCopolymer, Alkyl Adduct, Ethylene Oxide/Propylene Oxide Copolymer, AlkylAdduct, Phosphate Ester, Ethyl Esters Of Fatty Acids (Edible), EthylN-Ethylanthranilate, Ethyl 2-Ethylbutyrate, Ethyl 2-Ethylhexanoate,Ethyl Alpha-Ethyl-Beta-Methyl-Beta-Phenylglycidate, Ethyl2-Ethyl-3-Phenylpropanoate, Ethyl 3-(Ethylthio)Butyrate, Ethyl Formate,2-Ethylfuran, Ethyl 2-Furanpropionate, Ethyl Furfuryl Ether, Ethyl3-(Furfurylthio) Propionate, Ethyl 3-(2-Furyl)Acrylate, 4-Ethylguaiacol,Ethyl Heptanoate, 2-Ethyl-2-Heptenal, Ethyl 4-Heptenoate,Cis-,2-Ethylhexanethiol, Ethyl Hexanoate, 2-Ethyl-1-Hexanol,2-Ethyl-2-Hexenal, Ethyl Cis-3-Hexenoate, Ethyl 5-Hexenoate, Ethyl3-Hexenoate, Ethyl 2-Hexenoate, 2-Ethylhexyl Benzoate, 2-Ethylhexyl3-Mercaptopropionate, 1-Ethylhexyl Tiglate, Ethyl 3-Hydroxybutyrate,3-Ethyl-2-Hydroxy-2-Cyclopenten-1-One, Ethyl 5-Hydroxydecanoate, Ethyl2-Hydroxyethyl Sulfide, Ethyl 3-Hydroxyhexanoate, (+/−)-Ethyl2-Hydroxy-2-Methylbutyrate,3-Ethyl-2-Hydroxy-4-Methylcyclopent-2-En-1-One,5-Ethyl-2-Hydroxy-3-Methylcyclopent-2-En-1-One,5-Ethyl-3-Hydroxy-4-Methyl-2(5h)-Furanone,2-Ethyl-4-Hydroxy-5-Methyl-3(2h)-Furanone, (+/−)-Ethyl2-Hydroxy-3-Methylvalerate, Ethyl 3-Hydroxyoctanoate, Ethyl5-Hydroxyoctanoate, Ethyl 2-Hydroxy-3-Phenylpropionate, EthylIsobutyrate, N-Ethyl-2-Isopropyl-5-Methylcyclohexane Carboxamide, EthylIsothiocyanate, Ethyl Isovalerate, Ethyl Lactate, Ethyl Laurate, EthylLevulinate, Ethyl Levulinate Propyleneglycol Ketal, Ethyl Linalyl Ether,Ethyl Maltol, Ethyl Maltol Isobutyrate, Ethyl 3-Mercaptobutyrate,(+−)-Ethyl 3-Mercapto-2-Methylbutanoate, Ethyl2-Mercapto-2-Methylpropionate, Ethyl 3-Mercaptopropionate, Ethyl2-Mercaptopropionate, Ethyl N-Methylanthranilate, Ethyl2-Methylbutyrate, Ethyl Methyl Disulfide, Ethyl2-Methyl-3,4-Pentadienoate, Ethyl 4-Methylpentanoate, Ethyl3-Methylpentanoate, Ethyl 2-Methylpentanoate, Ethyl2-Methyl-3-Pentenoate, Ethyl 2-Methyl-4-Pentenoate,3-Ethyl-2-Methylpyrazine, 2-Ethyl-6-Methylpyrazine,2-Ethyl-5-Methylpyrazine, 5-Ethyl-2-Methylpyridine,5-Ethyl-2-Methylthiazole, 2-Ethyl-4-Methylthiazole, Ethyl 4-(Methylthio)Butyrate, Ethyl 3-(Methylthio)-Cis-2-Propenoate, Ethyl3-(Methylthio)-2-Propenoate, Ethyl 3-Methylthiopropionate,2-Ethyl-3-Methylthiopyrazine, Ethyl 3-(Methylthio)-Trans-2-Propenoate,Ethyl 5-(Methylthio)Valerate, Ethyl Methyl-P-Tolylglycidate, 2-Ethyl-(3Or 5 Or 6)-Mop(85%) And 2-Methyl-(3 Or 5 Or 6)-Mop (13%), EthylMyristate, Ethyl Nitrite, N-Ethyl Trans-2-Cis-6-Nonadienamide, EthylNonanoate, Ethyl 2-Nonynoate, Ethyl Octadecanoate, EthylCis-4,7-Octadienoate, (+/−)-4-Ethyloctanal, Ethyl Octanoate,4-Ethyloctanoic Acid, Ethyl Cis-4-Octenoate, Ethyl 3-Octenoate, EthylTrans-2-Octenoate, Ethyl Oleate, 2-Ethyl-3,(5 Or 6)-Dimethylpyrazine,Ethyl 5-Oxodecanoate, Ethyl 3-Oxohexanoate, Ethyl Palmitate, Ethyl4-Pentenoate, P-Ethylphenol, Ethyl Phenylacetate, Ethyl4-Phenylbutyrate, Ethyl 3-Phenylglycidate, Ethyl 3-Phenylpropionate,Ethyl Propionate, Ethyl 2-(Methyldithio)Propionate, Ethyl PropylDisulfide, Ethyl Propyl Trisulfide, 2-Ethylpyrazine, 3-Ethylpyridine,1-Ethyl-2-Pyrrolecarboxaldehyde, Ethyl Pyruvate, Ethyl Salicylate, EthylSorbate, Ethyl Thioacetate, (+/−)-3-(Ethylthio)Butanol,2-Ethylthiophenol, Ethyl Tiglate, Ethyl Trans-2-Hexenoate, EthylTrans-2-Methyl-2-Pentenoate, 2-Ethyl-1,3,3-Trimethyl-2-Norbornanol,Ethyl Undecanoate, Ethyl 10-Undecenoate, Ethyl Valerate, Ethyl Vanillin,Ethyl Vanillin Beta-D-Glucopyranoside, Ethyl Vanillin Isobutyrate, EthylVanillin Propylene Glycol Acetal, Eucalyptol, Eucalyptus, Oil(Eucalyptus globulus Labille), Eugenol, Eugenyl Acetate, EugenylBenzoate, Eugenyl Formate, Eugenyl Isovalerate, Eugenyl Methyl Ether,(2e,6z,8e)-N-(2-Methylpropyl)-2,6,8-Decatrienamide, Farnesal, Farnesene,Farnesol, Fatty Acids, Fatty Alcohols, Synthetic, Fd&C Blue No. 2, Fd&CBlue No. 1, Fd&C Blue No. 2, Aluminum Lake, Fd&C Blue No. 1, AluminumLake, Fd&C Blue No. 2, Calcium Lake, Fd&C Blue No. 1, Calcium Lake, Fd&CGreen No. 3, Fd&C Green No. 3, Aluminum Lake, Fd&C Green No. 3, CalciumLake, Fd&C Red No. 40, Fd&C Red No. 3, Fd&C Red No. 40, Aluminum Lake,Fd&C Red No. 3, Fd&C Red No. 40, Calcium Lake, Fd&C Red No. 3, Fd&CYellow No. 6, Fd&C Yellow No. 5, Fd&C Yellow No. 5, Aluminum Lake, Fd&CYellow No. 6, Aluminum Lake, Fd&C Yellow No. 5, Calcium Lake, Fd&CYellow No. 6, Calcium Lake, D-Fenchone, Fenchyl Alcohol, Fennel, Common(Foeniculum vulgare Mill.), Fennel, Sweet (Foeniculum vulgare Mill. Var.Dulce (D.C.) Alef.), Fennel, Sweet, Oil (Foeniculum vulgare Mill. Var.Dulce (D.C.) Alef.), Fenugreek (Trigonella foenum-graecum L.),Fenugreek, Extract (Trigonella foenum-graecum L.), Fenugreek, Oleoresin(Trigonella foenum-graecum L.), Ferric Ammonium Citrate, Brown, FerricChloride, Ferric Citrate, Ferric Oxide, Ferric Peptonate, FerricPhosphate, Ferric Pyrophosphate, Ferric Sodium Pyrophosphate, FerricSulfate, Ferrocyanide Salts, Ferrous Ascorbate, Ferrous Carbonate,Ferrous Citrate, Ferrous Fumarate, Ferrous Gluconate, Ferrous L-Lactate,Ferrous Lactate, Ferrous Peptonate, Ferrous Sulfate, Ficin, Fir (Pine)Needles And Twigs (Abies sibirica Ledeb.), Fir Needles And Twigs, Oil(Abies Spp.), Fish Oil (Hydrogenated), Fish Protein Concentrate, Whole,Fish Protein Isolate, Folic Acid, Formaldehyde, Formic Acid,2-Formyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Ene, 4-Formyl-2-Methoxyphenyl2-Hydroxypropanoate, Fruit Juice, Fullers Earth, Fumaric Acid, FungalHemicellulase, Fungal Pectinase, 2-Furanmethanethiol Formate,4-((Furanmethyl)Thio)-2-Pentanone, Furcelleran, Ammonium Salt ofFurcelleran, Furcelleran And Salts Of Furcelleran, Calcium Salt ofFurcelleran, Potassium Salt of Furcelleran, Sodium Salt of Furcelleran,Furfural, Furfural Propyleneglycol Acetal, Furfuryl Acetate, FurfurylAlcohol, Furfuryl Butyrate, Furfuryl Decanoate, Furfuryl Formate,2-Furfurylidenebutyraldehyde, Furfuryl Isopropyl Sulfide, FurfurylMercaptan, Furfuryl 3-Methylbutanoate, Furfuryl Methyl Ether, Furfuryl2-Methyl-3-Furyl Disulfide, Furfuryl Methyl Sulfide, Alpha-FurfurylOctanoate, Alpha-Furfuryl Pentanoate, Furfuryl Propionate, FurfurylPropyl Disulfide, N-Furfurylpyrrole, Furfuryl Thioacetate,1-(2-Furfurylthio)Propanone, Furfuryl Thiopropionate,3-(2-Furoylthio)-2,5-Dimethylfuran, 1-(2-Furyl)-1,3-Butanedione,1-(2-Furyl)Butan-3-One, 4-(2-Furyl)-3-Buten-2-One, 2-Furyl MethylKetone, Fusel Oil, Refined, Alpha-Galactosidase From Morteirellavinaceae Raffinoseutilizer, Galanga, Greater (Alpinia galanga Willd),Galangal Root (Alpinia Spp.), Galangal Root, Extract (Alpinia Spp.),Galangal Root, Oil (Alpinia Spp.), Galbanum, Oil (Ferula Spp.),Galbanum, Resin (Ferula Spp.), Gambir (Uncaria gambir Roxb.), GardeniaGummifera Distillate, Garlic, Garlic Extract, Garlic Oil (Allium sativumL.), Dehydrated Garlic, Garlic Powder, Gelatin, Gellan Gum, GenetAbsolute (Spartium junceum L.), Genet Extract (Spartium junceum L.),Gentian Root Extract (Gentiana lutea L.), Gentian, Stemless (Gentianaacaulis L.), Geranic Acid, Geraniol, Geranium (Pelargonium Spp.),Geranium, East Indian, Extract (Cymbopogon martini Stapf.), Geranium,East Indian, Oil (Cymbopogon martini Stapf.), Geranium Extract(Pelargonium Spp.), Geranium, Oil (Pelargonium Spp.), Geranium, Rose,Oil (Pelargonium graveolens L'her.), Geranyl Acetate, GeranylAcetoacetate, Geranyl Acetone, Geranyl Benzoate, Geranyl Butyrate,Geranyl Formate, Geranyl Hexanoate, Geranyl Isobutyrate, GeranylIsovalerate, Geranyl 2-Methylbutyrate, Geranyl Phenylacetate, GeranylPropionate, Geranyl Tiglate, Geranyl Valerate, Germander, Chamaedrys(Teucrium chamaedrys L.), Germander, Chamaedrys, Extract (Teucriumchamaedrys L.), Germander, Chamaedrys, Extract Solid (Teucriumchamaedrys L.), Germander, Golden (Teucrium polium L.), Ghatti, Gum(Anogeissus latifolia Wall.), Gibberellic Acid & Potassium Gibberellate,Ginger (Zingiber officinale Rosc.), Ginger, Extract (Zingiber officinaleRosc.), Ginger, Oil (Zingiber officinale Rosc.), Ginger, Oleoresin(Zingiber officinale Rosc.), D-Gluconic Acid, Glucono-Delta Lactone,N-Gluconyl Ethanolamine, N-Gluconyl Ethanolamine Phosphate, GlucoseIsomerase From Bacillus Coagulans, Glucose Isomerase From ImmobilizedArthrobacter Globiformis, Glucose Isomerase From Streptomyces olivaceus,Glucose Isomerase From Streptomyces olivochromogenes, Glucose IsomeraseFrom Streptomyces rubiginosus, Glucose Oxidase Catalase Preparation,Glucose Oxidase From Aspergillus niger, Glucose Oxidase From PenicilliumNotatum, Glucose Pentaacetate, Glucosidase From Aspergillus flavus,Glucosidase From Aspergillus niger, Glucosidase From Aspergillus oryzae,L-Glutamic Acid, Glutamic Acid Hydrochloride, L-Glutamine,Gamma-Glutamyl-Valyl-Glycine, Glutaraldehyde, Gluten, Gum, Glycerin,Glycerin, Synthetic, Glycerol Tributyrate, Glyceryl Behenate, Glyceryl5-Hydroxydecanoate, Glyceryl 5-Hydroxydodecanoate, Glyceryl-Lacto EstersOf Fatty Acids, Glyceryl Lactooleate, Glyceryl Lactopalmitate, GlycerylMonooleate, Glyceryl Monostearate, Glyceryl Palmitostearate, GlycerylTribenzoate, Glyceryl Tripropanoate, Glyceryl Tristearate, Glycine,Glycocholic Acid, Glycyrrhizin, Ammoniated (Glycyrrhiza Spp.), Grains OfParadise (Aframomum melegueta (Rosc.) K. Schum.), Grape Color Extract,Grape Essence, Natural, Grapefruit Essence, Natural, Grapefruit,Extract, Grapefruit, Juice, Grapefruit, Oil (Citrus paradisi Macf.),Grapefruit Oil, Conc., Grapefruit, Oil, Terpeneless (Citrus paradisi),Grape Seed Extract, Grape Skin Extract, Ground Limestone, Guaiac Gum(Guaiacum Spp.), Guaiac Gum, Extract (Guaiacum Spp.), Guaiacol, GuaiacolButyrate, Guaiacol Propionate, Guaiac Wood, Extract (Guaiacum Spp.),Guaiac Wood, Oil (Guaiacum Spp.), Guaiacyl Acetate, GuaiacylIsobutyrate, Guaiacyl Phenylacetate, Guaiene, Guaiol Acetate, Guarana,Gum (Paullinia cupana Hbk), Guarana Seed, Extract, Guar, Gum (Cyamopsistetragonolobus (L.)), Guava (Psidium Spp.), Guava Extract, Gum Arabic,Hydrogen Octenylbutane Dioate, Gutta Hang Kang (Palaquium leiocarpumBoerl. And P. Oblongifolium Burck.), Haematococcus Algae Meal, Haw Bark,Black, Extract (Viburnum prunifolium L.), Heliopsis longipes Extract,Helium, Hemlock (Tsuga Spp.), Hemlock Needles And Twigs, Oil (TsugaSpp.), 2,4-Heptadienal, Trans-2-Trans-4-Heptadien-1-Ol,Gamma-Heptalactone, Heptanal, Heptanal Dimethyl Acetal, HeptanalGlyceryl Acetal (Mixed 1,2 And 1,3 Acetals), Heptanal PropyleneglycolAcetal, 2,3-Heptanedione, 2-Heptanethiol, Heptane-1-Thiol, HeptanoicAcid, 2-Heptanol, 3-Heptanol, 2-Heptanone, 3-Heptanone, 4-Heptanone,N-(Heptan-4-Yl)Benzo[D][1,3]Dioxole-5-Carboxamide, 2-Heptenal,4-Heptenal Diethyl Acetal, (E)-2-Heptenoic Acid, (+/−)-1-Hepten-3-Ol,(Z)-4-Hepten-1-Ol, 3-Hepten-2-One, 2-Hepten-4-One, Hept-Trans-2-En-1-YlAcetate, Hept-2-En-1-Yl Isovalerate, Trans-3-Heptenyl2-Methylpropanoate, 3-Heptyl Acetate, Heptyl Acetate, Heptyl Alcohol,Heptyl Butyrate, 2-Heptyl Butyrate, Heptyl Cinnamate, Cis- AndTrans-2-Heptylcyclopropanecarboxylic Acid,3-Heptyldihydro-5-Methyl-2(3h)-Furanone, Heptyl Formate, 2-Heptylfuran,Heptyl Heptanoate, Heptyl Isobutyrate, Heptyl Octanoate, Heptylparaben,Hesperidin, Delta-Hexadecalactone, Omega-6-Hexadecenlactone, HexadecylLactate, Trans, Trans-2,4-Hexadienal, 2,4-Hexadien-1-Ol, 2,4-HexadienylAcetate, 2,4-Hexadienyl Butyrate, 2,4-Hexadienyl Isobutyrate,2,4-Hexadienyl Propionate, Delta-Hexalactone, Gamma-Hexalactone,Hexanal, Hexanal Butane-2,3-Diol Acetal, Hexanal Dihexyl Acetal, HexanalHexyl Isoamyl Acetal, Hexanal Octane-1,3-Diol Acetal, Hexane,2,3-Hexanedione, 3,4-Hexanedione, 1,6-Hexanedithiol, 1-Hexanethiol,Hexanoic Acid, 3-Hexanol, 3-Hexanone, Cis-3-Hexenal, Trans-4-Hexenal,3-Hexenal, Cis-4-Hexenal, Trans-3-Hexenal, 2-Hexenal, (+/−)-Trans- AndCis-2-Hexenal Glyceryl Acetal, (E)-2-Hexenal Diethyl Acetal,4-Hexene-3-One, (Z)-3-Hexenyl (E)-2-Hexenoate, Trans-2-Hexenoic Acid,3-Hexenoic Acid, 1-Hexen-3-Ol, 2-Hexen-1-Ol, 4-Hexen-1-Ol, 5-Hexenol,(Z)-2-Hexen-1-Ol, (Z)-3-Hexenyl Anthranilate, Cis-3-Hexenyl Benzoate,(E)-2-Hexenyl Butyrate, 3-Hexenyl Crotonate, Cis-, (E)-2-HexenylFormate, 2-Hexenyl Hexanoate, Trans-, (Z)-3-Hexenyl Isobutyrate,5-Hexenyl Isothiocyanate, (E)-2-Hexenyl Isovalerate, 3-HexenylIsovalerate, Cis-3-Hexenyl Lactate, 3-Hexenyl 2-Methylbutyrate,2-Hexenyl Octanoate, 3-Hexenyl Phenylacetate, (E)-2-Hexenyl Propionate,Cis-3 & Trans-2-Hexenyl Propionate, (Z)-3-Hexenyl Propionate,(Z)-3-Hexenyl Pyruvate, (Z)-3-Hexenyl Valerate, (E)-2-Hexenyl Valerate,Hexyl Acetate, 2-Hexyl-4-Acetoxytetrahydrofuran, Hexyl Alcohol,Hexylamine, Hexyl Benzoate, N-Hexyl 2-Butenoate, Hexyl Butyrate,Alpha-Hexylcinnamaldehyde, Hexyl Decanoate,2-Hexyl-4,5-Dimethyl-1,3-Dioxolane, Hexyl Formate, Hexyl 2-Furoate,Hexyl Heptanoate, Hexyl Hexanoate, Hexyl Trans-2-Hexenoate, 2-HexylideneCyclopentanone, 2-Hexylidenehexanal, Hexyl Isobutyrate, HexylIsothiocyanate, Hexyl Isovalerate, 2-Hexyl-5 Or 6-Keto-1,4-Dioxane,Hexyl 3-Mercaptobutanoate, Hexyl 2-Methylbutyrate, Hexyl 2-Methyl-3(Or4)-Pentenoate, Hexyl Nonanoate, Hexyl Octanoate, Hexyl Phenylacetate,Hexyl Propionate, 2-Hexylthiophene, Hickory Bark, Extract (Carya Spp.),Hickory Smoke Dist., High Fructose Corn Syrup, L-Histidine,(−)-Homoeriodictyol, Sodium Salt, Honeysuckle Extract, Hops, Extract(Humulus lupulus L.), Hops Extract, Modified, Hops, Extract Solid(Humulus lupulus L.), Hops, Oil (Humulus lupulus L.), Horehound Extract(Marrubium vulgare L.), Horehound (Marrubium vulgare L.), HorehoundSolid, Extract, Horsemint Leaves, Extract (Monarda Spp.), Horseradish(Armoracia lapathifolia Gilib.), Horseradish Oil, Hyacinth, Absolute(Hyacinthus orientalis L.), Hyacinth Flowers (Hyacinthus orientalis L.),Hydratropic Aldehyde Propylene Glycol Acetal, Hydrazine, HydrochloricAcid, Hydrogen Peroxide, Hydrogen Sulfide, Hydroquinone Monoethyl Ether,Hydroxyacetone, 4-Hydroxyacetophenone, 2-Hydroxyacetophenone,4-Hydroxybenzaldehyde, 4-Hydroxybenzoic Acid, 3-Hydroxybenzoic Acid,4-Hydroxybenzyl Alcohol, 4-Hydroxybutanoic Acid Lactone,1-Hydroxy-2-Butanone, 4-Hydroxy-2-Butenoic Acid Gamma-Lactone,6-Hydroxycarvone, Hydroxycitronellal, Hydroxycitronellal Diethyl Acetal,Hydroxycitronellal Dimethyl Acetal, Hydroxycitronellal PropyleneglycolAcetal, Hydroxycitronellol, 2-Hydroxy-2-Cyclohexen-1-One,5-Hydroxy-2,4-Decadienoic Acid Delta-Lactone, 5-Hydroxy-2-Decenoic AcidDelta-Lactone, 5-Hydroxy-7-Decenoic Acid Delta-Lactone,6-Hydroxydihydrotheaspirane, 4-Hydroxy-3,5-Dimethoxybenzaldehyde,4-Hydroxy-2,5-Dimethyl-3(2h)-Furanone,4-Hydroxy-2,3-Dimethyl-2,4-Nonadienoic Acid Gamma Lactone,6-Hydroxy-3,7-Dimethyloctanoic Acid Lactone, (Z)-4-Hydroxy-6-DodecenoicAcid Lactone, 5-Hydroxy-2-Dodecenoic Acid Lactone,1-Hydroxyethylidene-1,1-Diphosphonic Acid,4-Hydroxy-4-(3-Hydroxy-1-Butenyl)-3,5,5-Trimethyl-2-Cyclohexen-1-One,Hydroxy(4-Hydroxy-3-Methoxyphenyl)Acetic Acid,1-(2-Hydroxy-4-Isobutoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,Hydroxylated Lecithin, 2-Hydroxy-4-Methoxybenzaldehyde,N-(4-Hydroxy-3-Methoxybenzyl)-8-Methyl-6-Nonenamide,1-(4-Hydroxy-3-Methoxyphenyl)Decan-3-One,1-(2-Hydroxy-4-Methoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,2-Hydroxy-5-Methylacetophenone, 2-Hydroxy-4-Methylbenzaldehyde,2-(2-Hydroxy-4-Methyl-3-Cyclohexenyl)Propionic Acid Gamma-Lactone,4-Hydroxy-4-Methyl-7-Cis-Decanoic Acid Gamma Lactone,2-Hydroxymethyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Enyl Formate,4-Hydroxymethyl-2,6-Di-Tertbutylphenol, 10-Hydroxymethylene-2-Pinene,4-Hydroxy-5-Methyl-3(2h)-Furanone, 3-(Hydroxymethyl)-2-Heptanone,5-Hydroxy-4-Methylhexanoic Acid Delta-Lactone,3-Hydroxy-5-Methyl-2-Hexanone, 2-Hydroxy-5-Methyl-3-Hexanone,4-Hydroxy-4-Methyl-5-Hexenoic Acid Gamma Lactone,(?)-3-Hydroxy-3-Methyl-2,4-Nonanedione, 4-Hydroxy-3-Methyloctanoic AcidLactone, 1-Hydroxy-4-Methyl-2-Pentanone,1-(3-Hydroxy-5-Methyl-2-Thienyl)Ethanone, HydroxynonanoicAcid,Delta-Lactone, 3-Hydroxy-2-Octanone, 5-Hydroxy-4-Octanone,3-Hydroxy-2-OxopropionicAcid, 3-Hydroxy-2-Pentanone,4-Hydroxy-3-Pentenoic Acid Lactone, 4-(P-Hydroxyphenyl)-2-Butanone,3-Hydroxy-4-Phenylbutan-2-One, 2-(2-Hydroxyphenyl)Cyclopropanecarboxylic Acid Delta Lactone,1-(2-Hydroxyphenyl)-3-(Pyridin-4-Yl)Propan-1-One,(+/−)-2-Hydroxypiperitone, L-Hydroxyproline, Hydroxypropyl Cellulose,Hydroxypropyl Methylcellulose,2-Hydroxy-3,5,5-Trimethyl-2-Cyclohexenone, 5-Hydroxyundecanoic AcidLactone, 5-Hydroxy-8-Undecenoic Acid Delta-Lactone, Hyssop, Extract(Hyssopus officinalis L.), Hyssop (Hyssopus officinalis L.), Hyssop, Oil(Hyssopus officinalis L.), Iceland Moss (Cetraria islandica Ach.),Immortelle, Absolute (Helichrysum angustifolium Dc), Immortelle, Extract(Helichrysum angustifolium Dc.), Imperatoria (Peucedanum ostruthium (L.)Koch (Imperatoria ostruthium L.)), Indole, Inositol, Insoluble GlucoseIsomerase Enzyme Preparations, Invertase From Saccharomyces cerevisiae,Invert Sugar, Invert Sugar Syrup, Alpha-Ionene, Ion Exchange Membranes,Ion Exchange Resin, Beta-Ionol, Alpha-Ionol, Beta-Ionone, Gamma-Ionone,Alpha-Ionone, Beta-Ionone Epoxide, Beta-Ionyl Acetate, Iron AmmoniumCitrate, Iron Caprylate, Iron-Choline Citrate Complex, Iron Citrate,Alpha-Irone, Iron, Elemental, Iron Linoleate, Iron Naphthenate, IronOxide, Iron Peptonate, Iron Polyvinylpyrrolidone, Iron Tallate,Isoambrettolide, Isoamyl Acetate, Isoamyl Acetoacetate, Isoamyl Alcohol,Isoamyl Benzoate, Isoamyl Butyrate, Isoamyl Cinnamate, Isoamyl Formate,Isoamyl 4-(2-Furan)Butyrate, Isoamyl 3-(2-Furan)Propionate, IsoamylHexanoate, Isoamyl Isobutyrate, Isoamyl Isothiocyanate, IsoamylIsovalerate, Isoamyl Laurate, Isoamyl Levulinate, Isoamyl2-Methylbutyrate, Isoamyl Nonanoate, Isoamyl Octanoate, IsoamylPhenethyl Ether, Isoamyl Phenylacetate, Isoamyl Propionate, IsoamylPyruvate, Isoamyl Salicylate, Isoborneol, Isobornyl Acetate, IsobornylFormate, Isobornyl Isobutyrate, Isobornyl Isovalerate, Isobornyl2-Methylbutyrate, Isobornyl Propionate, Isobutane, Isobutyl Acetate,Isobutyl Acetoacetate, Isobutyl Alcohol, Isobutylamine, IsobutylAngelate, Isobutyl Anthranilate, Isobutyl Benzoate, Isobutyl2-Butenoate, Isobutyl Butyrate, Isobutyl Cinnamate,N-Isobutyldeca-Trans-2-Trans-4-Dienamide,2(4)-Isobutyl-4(2),6-Dimethyldihydro-4h-1,3,5-Dithiazine,2-Isobutyl-4,5-Dimethyloxazole, Isobutylene-Isoprene Copolymer, IsobutylFormate, Isobutyl 2-Furanpropionate, Isobutyl Heptanoate, IsobutylHexanoate, Isobutyl Isobutyrate, Isobutyl Isothiocyanate,2-Isobutyl-3-Methoxypyrazine, Isobutyl N-Methylanthranilate,2-Isobutyl-3-Methylpyrazine, (+/−)-Isobutyl 3-Methylthiobutyrate,Isobutyl Phenylacetate, Isobutyl Propionate, Isobutyl Salicylate,2-Isobutylthiazole, Isobutyl 10-Undecenoate, Isobutyraldehyde,Isobutyric Acid, Isocyclocitral, Isoeugenol, Isoeugenyl Acetate,Isoeugenyl Benzyl Ether, Isoeugenyl Ethyl Ether, Isoeugenyl Formate,Isoeugenyl Methyl Ether, Isoeugenyl Phenylacetate, Isojasmone,L-Isoleucine, Alpha-Isomethylionone, Beta-Isomethylionone,Alpha-Isomethylionyl Acetate, Isoparaffinic Petroleum Hydrocarbons,Synthetic, Isopentylamine, Isopentylideneisopentylamine, Isophorone,Isopropenyl Acetate, 5-Isopropenyl-2-Methyl-2-Vinyltetrahydrofuran,3-Isopropenyl-6-Oxoheptanoic Acid, 3-Isopropenylpentanedioic Acid,Isopropenylpyrazine, Isopropyl Acetate, P-Isopropylacetophenone,Isopropyl Alcohol, Isopropylamine, Isopropyl Benzoate, P-IsopropylbenzylAlcohol, Isopropyl Butyrate, Isopropyl Cinnamate, Isopropyl Citrate,Isopropyl-2-Cyclohexenone,5-Isopropyl-2,6-Diethyl-2-Methyltetrahydro-2h-Pyran,2(4)-Isopropyl-4(2),6-Dimethyldihydro-4h-1,3,5-Dithiazine, IsopropylFormate, Isopropyl Hexanoate, Isopropylideneglyceryl 5-Hydroxydecanoate,Isopropyl Isobutyrate, Isopropyl Isothiocyanate, Isopropyl Isovalerate,S-Isopropyl 3-Methylbut-2-Enethioate, Isopropyl 2-Methylbutyrate,2-Isopropyl-5-Methyl-2-Hexenal,(+/−)-[R-(E)]-5-Isopropyl-8-Methylnona-6,8-Dien-2-One,2-Isopropyl-4-Methylthiazole, Isopropyl Myristate, Isopropyl Palmitate,2-Isopropylphenol, P-Isopropylphenylacetaldehyde, IsopropylPhenylacetate, 3-(P-Isopropylphenyl)Propionaldehyde, IsopropylPropionate, 2-Isopropylpyrazine, Isopropyl Tiglate,2-Isopropyl-N,2,3-Trimethylbutyramide, Isopulegol, Isopulegone,Isopulegyl Acetate, Isoquercitrin, Enzymatically Modified, Isoquinoline,Isovaleraldehyde Diethyl Acetal, Isovaleraldehyde Glyceryl Acetal,Isovaleric Acid, Iva (Achillea moschata Jacq.), Iva, Extract (Achilleamoschata Jacq.), Jambu Oleoresin, Japan Wax, Jasmine, Absolute (JasminumSpp.), Jasmine, Concrete (Jasminum Spp.), Jasmine, Oil (Jasminumgrandiflorum L.), Jasmine, Spiritus (Jasminum grandiflorum L.), Jasmone,Cis-, Jelutong (Dyera costulata Hook, F. And D. Lowii Hook, F.), Juniper(Berries) (Juniperus communis L.), Juniper, Extract (Juniperus communisL.), Juniper Oil (Juniperus communis L.), Karaya, Gum (Sterculia urensRoxb.), Kelp, 2-Keto-4-Butanethiol, Alpha-Ketobutyric Acid, Kola Nut,Extract (Cola acuminata Schott Et Endl.), Labdanum, Absolute (CistusSpp.), Labdanum, Oil (Cistus Spp.), Labdanum, Oleoresin (Cistus Spp.),Lactalbumin, Lactalbumin Phosphate, Lactase From Saccharomyces fragilis,Lactase From Saccharomyces (Kluyveromyces) lactis, Lactase Preparation,Candida pseudotropicalis, Lactic Acid, Lactose, Lactose, Hydrolyzed,N-Lactoyl Ethanolamine, N-Lactoyl Ethanolamine Phosphate, LactylatedFatty Acid Esters Of Glycerol And Propylene Glycol, Lactylic Esters OfFatty Acids, Lanolin, Lard, Lard Oil, Laurel Berries (Laurus nobilisL.), Lauric Acid, Lauric Aldehyde, Lauroyl Diethanolamide, LaurylAcetate, Lauryl Alcohol, Lavandin Absolute, Lavandin, Concrete,Lavandin, Oil, Lavender, Absolute (Lavandula officinalis Chaix),Lavender, Concrete (Lavandula officinalis Chaix), Lavender (Lavandulaofficinalis Chaix), Lavender, Oil (Lavandula officinalis Chaix),Lavender, Spike (Lavandula latifolia Bill.), Lavender, Spike, Oil(Lavandula Spp.), Leche Caspi (Couma macrocarpa Barb. Rodr.), Leche DeVaca (Brosimum utile (H.B.K.) Pittier, And Poulsenia Spp.), Lecithin,Lecithin, Benzoyl Peroxide Modified, Lecithin, Enzyme-Modified,Lecithin, Hydrogen Peroxide Modified, Lecithin (Vegetable), Leek Oil,Lemon Essence, Lemon, Extract (Citrus limon (L.) Burm. F.), Lemon Grass,Oil (Cymbopogon citratus Dc. And Cymbopogon Flexuosusstapf), Lemon,Juice, Lemon, Oil (Citrus limon (L.) Burm. F.), Lemon, Oil, Terpeneless(Citrus limon (L.) Burm. F.), Lemon Peel Extract, Lemon Peel Granules,Lemon Terpenes, Lemon-Verbena (Lippia citriodora Hbk.), Lemon Verbena,Oil (Lippia citriodora), Lepidine, L-Leucine, Levulinic Acid, Levulose,L-Fenchone, Licorice Extract (Glycyrrhiza Spp.), Licorice Extract Powder(Glycyrrhiza Spp.), Licorice (Glycyrrhiza Spp.), Lignin, Lignin SodiumSulfonate, Lignosulfonic Acid, Lime, Essence, Lime, Juice, Lime Juice,Dehydrated, Lime Oil, Distilled, Lime Oil, Expressed, Lime, Oil,Terpeneless (Citrus aurantifolia (Christman) Swingle), L-Limonene,D-Limonene, Dl-Limonene, Linaloe Wood, Oil (Bursera delpechiana Poiss.And Other Bursera Spp.), Linalool, Linalool Oxide, Linalool OxidePyranoid, Linalyl Acetate, Linalyl Anthranilate, Linalyl Benzoate,Linalyl Butyrate, Linalyl Cinnamate, Linalyl Formate, Linalyl Hexanoate,Linalyl Isobutyrate, Linalyl Isovalerate, Linalyl Octanoate, LinalylPhenylacetate, Linalyl Propionate, Linden Flowers, Extract (Tilia Spp.),Linden Flowers (Tilia glabra Vent.), Linden Leaves (Tillia Spp.),Linoleic Acid, Lipase, Lipase From Animal Tissue, Lipase FromAspergillus Niger, Lipase From Aspergillus oryzae, Lipase From Rhizopusniveus, Listeria-Specific Bacteriophage Preparation, Litsea Cubeba BerryOil, L-Menthyl Butyrate, Locust (Carob) Bean Gum, Lovage, Extract(Levisticum officinale Koch), Lovage (Levisticum officinale Koch),Lovage, Oil (Levisticum officinale Koch), L-8-P-Menthene-1,2-Epoxide,Lungmoss (Sticta pulmonacea Ach.), Luo Han Fruit Concentrate, Lupulin(Humulus lupulus L.), L-Lysine, Mace (Myristica fragrans Houtt.), Mace,Oil (Myristica fragrans Houtt.), Mace, Oleoresin (Myristica fragransHoutt.), Magnesium Caprate, Magnesium Caprylate, Magnesium Carbonate,Magnesium Chloride, Magnesium Fumarate, Magnesium Gluconate, MagnesiumGlycerophosphate, Magnesium Hydroxide, Magnesium Laurate, MagnesiumMyristate, Magnesium Oleate, Magnesium Oxide, Magnesium Palmitate,Magnesium Phosphate, Dibasic, Magnesium Phosphate, Tribasic, MagnesiumSalts Of Fatty Acids, Magnesium Silicate, Magnesium Stearate, MagnesiumSulfate, Magnolol, Maidenhair Fern (Adiantum capillus-Veneris L.),L-Malic Acid, Malic Acid, Malt, Maltodextrin, Maltol, Maltol Propionate,Maltose, Malt Syrup (Malt Extract), Maltyl Isobutyrate, Mandarin, Oil(Citrus reticulata Blanco), Manganese Chloride, Manganese Citrate,Manganese Gluconate, Manganese Glycerophosphate, ManganeseHypophosphite, Manganese Sulfate, Manganous Oxide, Mannitol, Marigold,Pot (Calendula officinalis L.), Marjoram, Oleoresin (Marjorana hortensisMoench (Origanum majorana L.)), Marjoram, Pot (Majorana onites (L.)Benth. (Origanum vulgare L.)), Marjoram Seed (Majorana hortensis Moench(Origanum majorana L.)), Marjoram, Sweet (Majorana hortensis Moench(Origanum majorana L.)), Marjoram, Sweet, Oil (Majorana hortensis Moench(Origanum majorana L.)), Massaranduba Balata (Manilkara huberi (Ducke)Chevalier), Massaranduba Balata, Solvent-Free Resin Extract,Massaranduba Chocolate (Manilkara solimoesensis Gilly), Massoia BarkOil, Mastic Gum, Mate, Absolute (Ilex paraguariensis St. Hil.), Mate,Leaves, Menadiol Sodium Diphosphate, Menhaden Oil, Menhaden Oil,Hydrogenated, Menhaden Oil, Partially Hydrogenated,D-2,8-P-Menthadien-1-Ol, Menthadienol, P-Mentha-1,8-Dien-7-Ol, Cis- AndTrans-P-1(7),8-Menthadien-2-Yl Acetate, P-Menthan-2-One,P-Mentha-8-Thiol-3-One, P-Menth-1-Ene-9-Al, 8-P-Menthene-1,2-Diol,1-P-Menthene-8-Thiol, P-Menth-1-En-3-Ol, P-Menth-3-En-1-Ol,1-P-Menthen-9-Yl Acetate, Menthol, Menthone, Menthone 1,2-GlycerolKetal, L-Menthone 1,2-Glycerol Ketal, Menthone-8-Thioacetate,2-(L-Menthoxy)Ethanol, 3-(L-Menthoxy)-2-Methylpropane-1,2-Diol,3-L-Menthoxypropane-1,2-Diol, Menthyl Acetate, L-Menthyl Acetoacetate,L-Menthyl Ethylene Glycol Carbonate, Menthyl Formate, L-Menthyl(R,S)-3-Hydroxybutyrate, Menthyl Isovalerate, L-Menthyl Lactate,1-Menthyl Methyl Ether, 2-[2-(P-Menthyloxy)Ethoxy]Ethanol, MenthylPropionate, Menthyl Propylene Glycol Carbonate, L-Menthyl 1,2-PropyleneGlycol Carbonate, Menthyl Pyrrolidonecarboxylate, Menthyl Valerate,2-Mercaptoanisole, 2-Mercapto-3-Butanol, 3-Mercapto-2-Butanone,(+/−)-3-Mercapto-1-Butyl Acetate, 2-Mercaptoethanol, 3-MercaptoheptylAcetate, 3-Mercaptohexanal, 3-Mercaptohexanol, 3-Mercaptohexyl Acetate,3-Mercaptohexyl Butyrate, 3-Mercaptohexyl Hexanoate,4-Mercapto-3-Methyl-2-Butanol, 3-Mercapto-2-Methyl-1-Butanol,3-Mercapto-3-Methyl-1-Butanol, 3-Mercapto-3-Methyl-1-Butyl Acetate,3-Mercapto-3-Methylbutyl Formate, 3-Mercapto-3-Methylbutyl Isovalerate,4-Mercapto-4-Methyl-2-Hexanone, 3-Mercapto-2-Methylpentanal,3-Mercapto-2-Methyl-1-Pentanol, (+/−)-4-Mercapto-4-Methyl-2-Pentanol,2-Mercapto-2-Methyl-1-Pentanol, 4-Mercapto-4-Methyl-2-Pentanone,2-Mercaptomethylpyrazine, 3-Mercapto-2-Pentanone,4-Mercapto-2-Pentanone, 2,3 Or 10-Mercaptopinane,1-Mercapto-2-Propanone, 2-Mercaptopropionic Acid, 3-MercaptopropionicAcid, Mesquite Wood Extract, Methacrylic Acid-Divinylbenzene Copolymer,Methional Diethyl Acetal, L-Methionine, D-Methionine, MethionylButyrate, L-Methionylglycine, 2-Methoxyacetophenone,P-Methoxy-Alpha-Methylcinnamaldehyde, O-Methoxybenzaldehyde,P-Methoxybenzaldehyde, 4-Methoxybenzoic Acid, 3-Methoxybenzoic Acid,2-Methoxybenzoic Acid, P-Methoxycinnamaldehyde, O-Methoxycinnamaldehyde,Trans- And Cis-1-Methoxy-1-Decene, (S1)-Methoxy-3-Heptanethiol,2-Methoxy-(3 Or 5 Or 6)-Isopropylpyrazine,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(5-Methylpyridin-2-Yl)Ethyl)Oxalamide,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(Pyridin-2-Yl) Ethyl)Oxalamide,4-Methoxy-2-Methyl-2-Butanethiol, 2-Methoxy-4-Methylphenol, (2 Or 5 Or6)-Methoxy-3-Methylpyrazine (Mixture Of Isomers),4-(P-Methoxyphenyl)-2-Butanone, 1-(P-Methoxyphenyl)-1-Penten-3-One,2-Methoxy-6-(2-Propenyl)Phenol, 2-Methoxy-4-Propylphenol,2-Methoxy-3-(1-Methylpropyl)Pyrazine, Methoxypyrazine,2-Methoxypyridine, 6-Methoxyquinoline, 2-Methoxy-4-Vinylphenol, MethylMethacrylate, Methyl Acetate, 4′-Methylacetophenone,2-Methylacetophenone, Methyl 1-Acetoxycyclohexyl Ketone, (+/−)-Methyl5-Acetoxyhexanoate, Methyl 3-Acetoxy-2-Methylbutyrate, Methyl3-Acetoxyoctanoate, Methyl N-Acetylanthranilate,1-Methyl-2-Acetylpyrrole, 2-Methyl-3-(2-Furyl)Acrolein, Methyl Acrylate,Methyl Acrylate-Divinylbenzene, Completely Hydrolyzed, Copolymer, MethylAcrylate-Dvb-Acrylonitrile, Completely Hydrolyzed, Terpolymer, MethylAcrylate-Dvb (3.5%), Copolymer, Aminolyzed With Dmapa, MethylAcrylate-Dvb (2%), Copolymer, Aminolyzed With Dmapa, MethylAcrylate-Dvb-(Deg-Divinyl Ether), Aminolyzed And Quarternized,Terpolymer, Methyl Acrylate-Dvb-(Deg-Divinyl Ether), Aminolyzed,Terpolymer, Methyl Alcohol, 2-Methylallyl Butyrate, Methyl-Alpha-Ionone,Methyl Anisate, P-Methylanisole, O-Methylanisole, Methyl Anthranilate,Methylated Silica, 4-Methylbenzaldehyde Propyleneglycol Acetal, MethylBenzoate, 2-Methylbenzofuran, S-Methyl Benzothioate,2-Methyl-4,5-Benzoxazole, Alpha-Methylbenzyl Acetate, MethylbenzylAcetate (Mixed O-, M-, P-), Alpha-Methylbenzyl Alcohol, 4-MethylbenzylAlcohol, Methyl Benzyl Disulfide, Alpha-Methylbenzyl Formate,Alpha-Methylbenzyl Propionate, 4-Methylbiphenyl, 3-Methylbutanethiol,3-Methyl-2-Butanethiol, 2-Methyl-1-Butanethiol, 3-Methyl-2-Butanol,2-Methyl-1-Butanol, 2-Methyl-2-Butenal, 3-Methyl-2-Butenal,(Z)-3-Hexenyl(E)-2-Methyl-2-Butenoate, Trans-2-Methyl-2-Butenoic Acid,2-Methylbut-2-En-1-Ol, 3-Methyl-2-Buten-1-ol, 2-Methyl-3-Buten-2-Ol,3-Methyl-3-Buten-2-One, 3-Methyl-3-Butenyl Acetate, 2-MethylbutylAcetate, 2-Methylbutylamine, 2-Methylbutyl Isovalerate, 2-Methylbutyl3-Methyl-2-Butenoate, 2-Methylbutyl 2-Methylbutyrate,3-Methylbutyraldehyde, 2-Methylbutyraldehyde, Methyl Butyrate,2-Methylbutyric Acid, Alpha-Methylcinnamaldehyde,P-Methylcinnamaldehyde, Methyl Cinnamate, 4-Methyl-Cis-2-Pentene,6-Methylcoumarin, 3-Methylcrotonic Acid, 2-Methyl-1,3-Cyclohexadiene,1-Methyl-2,3-Cyclohexadione, Methyl Cyclohexanecarboxylate,4-Methylcyclohexanone, 3-Methylcyclohexanone, 2-Methylcyclohexanone,3-Methyl-2-Cyclohexen-1-One,N-(2-Methylcyclohexyl)-2,3,4,5,6-Pentafluorobenzamide,3-Methyl-1-Cyclopentadecanone, Methylcyclopentenolone,1-Methyl-1-Cyclopenten-3-One, Methyl(E)-2-(Z)-4-Decadienoate,3-Methyl-Gamma-Decalactone, Gamma-Methyldecalactone, Methyl 2-Decenoate,Methyl-Delta-Ionone, 5h-5-Methyl-6,7-Dihydrocyclopenta(B)Pyrazine,2-Methyl-4,5-Dihydrofuran-3-Thiol, Methyl Dihydrojasmonate,4-Methyl-2,6-Dimethoxyphenol, Methyl N,N-Dimethylanthranilate, Methyl3,7-Dimethyl-6-Octenoate, Methyl Disulfide, 2-Methyl-1,3-Dithiolane,1-(Methyldithio)-2-Propanone, Methylene Chloride,4-(3,4-Methylenedioxyphenyl)-2-Butanone,3-(3,4-Methylenedioxyphenyl)-2-Methylpropanal, Methyl Esters Of FattyAcids (Edible), 2-Methyl-(3 Or 5 Or 6)-Ethoxypyrazine, Methyl EthylSulfide, Methyl Ethyl Trisulfide, Methyl N-Formylanthranilate,2-Methylfuran, 2-Methyl-3-(Methylthio)Furan,2-Methyl-5-(Methylthio)Furan, 5-Methyl-3(2h)-Furanone,2-Methyl-3-Furanthiol, Methyl Furfuracrylate, 5-Methylfurfural,5-Methylfurfuryl Alcohol, Methyl Furfuryl Disulfide,5-Methylfurfurylmercaptan, Methyl 3-(Furfurylthio)Propionate, Methyl2-Furoate, 3-(5-Methyl-2-Furyl)-Butanal, 2-Methyl-3-Furyl2-Methyl-3-Tetrahydrofuryl Disulfide, 2-Methyl-3-Furyl MethylthiomethylDisulfide, 3-(5-Methyl-2-Furyl)Prop-2-Enal,3-[(2-Methyl-3-Furyl)Thio]Butanal,(+/−)-3-[(2-Methyl-3-Furyl)Thio]-2-Butanone,3-((2-Methyl-3-Furyl)Thio)-4-Heptanone, Methyl Glucoside-Coconut OilEster, 6-Methyl-3,5-Heptadien-2-One, 6-Methylheptanal, MethylHeptanoate, 2-Methylheptanoic Acid, 2-Methyl-3-Heptanone,6-Methyl-5-Hepten-2-Ol, 5-Methyl-2-Hepten-4-One,6-Methyl-3-Hepten-2-One, Trans-, 6-Methyl-5-Hepten-2-One,6-Methyl-5-Hepten-2-One Propyleneglycol Acetal, 6-Methyl-5-Hepten-2-YlAcetate, 3-Methylhexanal, 5-Methyl-2,3-Hexanedione, S-MethylHexanethioate, Methyl Hexanoate, 2-Methylhexanoic Acid, 5-MethylhexanoicAcid, Methyl 3-Hexenoate, Methyl Cis-3-Hexenoate, Methyl 2-Hexenoate,5-Methyl-5-Hexen-2-One, 5-Methyl-3-Hexen-2-One, 5-Methylhexyl Acetate,Methyl Hexyl Ether, 1-Methyl-1h-Pyrrole-2-Carboxaldehyde, MethylP-Hydroxybenzoate, Methyl 3-Hydroxybutyrate, Methyl 3-Hydroxyhexanoate,Methyl 2-Hydroxy-4-Methylpentanoate, Alpha-Methyl-Beta-HydroxypropylAlpha-Methyl-Beta-Mercaptopropyl Sulfide, Methyl-Beta-Ionone, MethylIsobutanethioate, Methyl Isobutyl Ketone, Methyl Isobutyrate, MethylIsopentyl Disulfide, 2-Methyl-5-Isopropylpyrazine, MethylIsothiocyanate, Methyl Isovalerate, Methyl Jasmonate, Methyl Laurate,Methyl Levulinate, Methyl Linoleate (48%) Methyl Linolenate (52%)Mixture, Methyl Mercaptan, Methyl 3-Mercaptobutanoate, MethylO-Methoxybenzoate, 1-Methyl-3-Methoxy-4-Isopropylbenzene,2-Methyl-5-Methoxythiazole, Methyl N-Methylanthranilate, S-Methyl3-Methylbutanethioate, Methyl 3-Methyl-1-Butenyl Disulfide,3-Methyl-2(3-Methylbut-2-En-1-Yl)Furan, Methyl 2-Methylbutyrate, Methyl2-Methyl-3-Furyl Disulfide, S-Methyl 4-Methylpentanethioate, Methyl2-Methylpentanoate, Methyl 2-Methylphenyl Disulfide, Methyl(Methylthio)Acetate, Methyl 3-(Methylthio)Butanoate,2-Methyl-1-Methylthio-2-Butene, Methyl 4-(Methylthio)Butyrate, Methyl2-Methylthiobutyrate, Methyl (Methylthio)Methyl Disulfide,4-Methyl-2-(Methylthiomethyl)-2-Hexenal,5-Methyl-2-(Methylthiomethyl)-2-Hexenal,4-Methyl-2-(Methylthiomethyl)-2-Pentenal, Methyl 3-Methylthiopropionate,Methyl 4-Methylvalerate, Methyl Myristate, 1-Methylnaphthalene, MethylBeta-Naphthyl Ketone, Methyl Nicotinate, 3-Methyl-2,4-Nonanedione,Methyl Nonanoate, 4-Methylnonanoic Acid, Methyl 2-Nonenoate, Methyl3-Nonenoate, Methyl 2-Nonynoate, 2-Methyloctanal, (+/−)-6-Methyloctanal,Methyl Octanoate, 4-Methyloctanoic Acid, 2-Methyl-2-Octenal, Methyl2-Octenoate, Methyl Cis-4-Octenoate, Methyl Trans-2-Octenoate, MethylCis-5-Octenoate, (E)-7-Methyl-3-Octen-2-One, Methyl Octyl Sulfide,Methyl 2-Octynoate, 2-Methyl-3 Or 5 Or 6-(Furfurylthio)Pyrazine (MixtureOf Isomers), 3-Methyl-2-Oxobutanoic Acid, Methyl2-Oxo-3-Methylpentanoate, 3-Methyl-2-Oxopentanoic Acid,4-Methyl-2-Oxopentanoic Acid, 2-Methylpentanal,4-Methyl-2,3-Pentanedione, 4-Methylpentanoic Acid, 3-MethylpentanoicAcid, 3-Methyl-1-Pentanol, 4-(Methylthio)-4-Methyl-2-Pentanone,2-Methyl-2-Pentenal, 4-Methyl-2-Pentenal, Methyl 4-Pentenoate,2-Methyl-4-Pentenoic Acid, 4-Methylpent-2-Enoic Acid,2-Methyl-3-Pentenoic Acid, 2-Methyl-2-Pentenoic Acid,1-(4-Methoxyphenyl)-4-Methyl-1-Penten-3-One, 4-Methyl-3-Penten-2-One,4-Methyl-4-Penten-2-One, 4-Methyl-2-Pentyl-1,3-Dioxolane, 4-MethylpentylIsovalerate, Beta-Methylphenethyl Alcohol, Alpha-MethylphenethylButyrate, Methyl Phenethyl Ether, Methyl Phenylacetate,2-Methyl-4-Phenyl-2-Butanol, 3-Methyl-4-Phenyl-3-Butene-2-One,2-Methyl-4-Phenyl-2-Butyl Acetate, 2-Methyl-4-Phenyl-2-ButylIsobutyrate, 2-Methyl-4-Phenylbutyraldehyde,3-Methyl-2-Phenylbutyraldehyde, Methyl 4-Phenylbutyrate, Methyl PhenylDisulfide, Methyl Beta-Phenylglycidate, 3-Methyl-3-Phenyl Glycidic AcidEthyl Ester, 5-Methyl-2-Phenyl-2-Hexenal, 4-Methyl-1-Phenyl-2-Pentanone,4-Methyl-2-Phenyl-2-Pentenal, Methyl 3-Phenylpropionate, Methyl PhenylSulfide, 2-Methylpiperidine, Methylpolysilicone,2-Methyl-2-(Methyldithio)Propanal, S-Methyl Propanethioate,2-Methyl-1-Propanethiol, Methyl Propenyl Disulfide, Methyl 1-PropenylSulfide, 2-Methyl-3-(P-Isopropylphenyl) Propionaldehyde, MethylPropionate, 3-Methyl-5-Propyl-2-Cyclohexen-1-One, Methyl PropylDisulfide, 2-Methylpropyl-3-Methylbutyrate,(?)-4-Methyl-2-Propyl-1,3-Oxathiane, 2-Methyl-4-Propyl-1,3-Oxathiane,2-(2-Methylpropyl)Pyridine, 2-(1-Methylpropyl)Thiazole, Methyl PropylTrisulfide, Methyl-(3 Or 5 Or 6)-(Methylthio)Pyrazine (Mixture OfIsomers), 2-Methylpyrazine, Methyl 2-Pyrrolyl Ketone, 6-Methylquinoline,5-Methylquinoxaline, Methyl Salicylate, Methyl Sorbate, Methyl Sulfide,Methyl P-Tert-Butylphenylacetate, 2-Methyltetrahydrofuran-3-One,2-Methyl-3-Tetrahydrofuranthiol, (?)-2-Methyltetrahydrofuran-3-ThiolAcetate, 7-Methyl-4,4a,5,6-Tetrahydro-2(3h)-Naphthalenone,2-Methyltetrahydrothiophen-3-One, 4-Methylthiazole,4-Methyl-5-Thiazoleethanol, 4-Methyl-5-Thiazoleethanol Acetate,4-Methyl-3-Thiazoline, 2-(4-Methyl-5-Thiazolyl)Ethyl Butanoate,2-(4-Methyl-5-Thiazolyl)Ethyl Decanoate, 2-(4-Methyl-5-Thiazolyl)EthylFormate, 2-(4-Methyl-5-Thiazolyl)Ethyl Hexanoate,2-(4-Methyl-5-Thiazolyl)Ethyl Isobutyrate, 2-(4-Methyl-5-Thiazolyl)EthylOctanoate, 2-(4-Methyl-5-Thiazolyl)Ethyl Propionate,2-Methylthioacetaldehyde, S-Methyl Thioacetate,2-Methyl-3-Thioacetoxy-4,5-Dihydrofuran, Methylthio2-(Acetyloxy)Propionate, 3-(Methylthio)Butanal, 4-(Methylthio)Butanol,1-(Methylthio)-2-Butanone, 4-(Methylthio)-2-Butanone,3-(Methylthio)-2-Butanone, 4-(Methylthio)Butyl Isothiocyanate, MethylThiobutyrate, 1-(3-(Methylthio)-Butyryl)-2,6,6-Trimethylcyclohexene,2-(Methylthio)Ethanol, 2-(Methylthio)Ethyl Acetate, Methyl2-Thiofuroate, (+/−)-3-(Methylthio)Heptanal, 3-(Methylthio)-1-Hexanol,3-Methylthiohexenal, 3-(Methylthio)Hexyl Acetate, 6-(Methylthio)HexylIsothiocyanate, 2-((Methylthio)Methyl)-2-Butenal, MethylthiomethylButyrate, Methylthiomethyl Hexanoate, Methylthiomethylmercaptan,2-(Methylthiomethyl)-3-Phenylpropenal, 3-(Methylthio)Methylthiophene,1-(Methylthio)-3-Octanone, 4-(Methylthio)-2-Oxobutanoic Acid,4-(Methylthio)-2-Pentanone, 5-(Methylthio)Pentyl Isothiocyanate,5-Methyl-2-Thiophenecarboxaldehyde, O-(Methylthio)Phenol,1-Methylthio-2-Propanone, Methylthio 2-(Propionyloxy)Propionate,3-(Methylthio)Propyl Acetate, 3-(Methylthio)Propylamine,3-(Methylthio)Propyl Hexanoate, 3-Methylthiopropyl Isothiocyanate,3-(Methylthio)Propyl Mercaptoacetate, 2-Methyl-3-Tolylpropionaldehyde(Mixed O-, M-, P-), 12-Methyltridecanal, 3-Methyl-1,2,4-Trithiane,2-Methylundecanal, Methyl 9-Undecenoate, Methyl 10-Undecenoate, Methyl2-Undecynoate, Methyl Valerate, 2-Methylvaleric Acid,2-Methyl-5-Vinylpyrazine,(+/−)-2-(5-Methyl-5-Vinyltetrahydrofuran-2-Yl)Propionaldehyde,4-Methyl-5-Vinylthiazole, Michelia Alba, Extract, MicroparticulatedProtein Product, Milk, Skim Milk, Nonfat Milk, Reduced-Fat Milk, MilkClotting Enzyme, Aspergillus Oryzae Recombinant, Milk Clotting EnzymeFrom Bacillus cereus (Frankland And Frankland), Milk Clotting EnzymeFrom Endothia Parasitica, Milk Clotting Enzyme From Mucor miehei CooneyEt Emerson, Milk Clotting Enzyme From Mucor pusillus L., Milk Powder,Whole, Enzyme-Modified, Mimosa, Absolute (Acacia decurrens Willd. Var.dealbata), Mimosa Concrete (Acacia decurrens Willd. Var. dealbata),Mineral Oil, White, Mintlactone, Mixture Of3,6-Diethyl-1,2,4,5-Tetrathiane And 3,5-Diethyl-1,2,4-Trithiolane,Mixture Of Methyl Cyclohexadiene And Methylene Cyclohexene, Mixture OfButyl Propyl Disulfide And Propyl And Butyl Disulfide, Molasses,Concentrate, Molasses, Extract (Saccharum officinarum L.), Molasses(Saccharum officinarum L.), Molecular Sieve Resins, MonoammoniumGlutamate, Mono- And Diglycerides, Mono- And Diglycerides, Acetic AcidEsters And Sodium And Calcium Salts, Mono- And Diglycerides,Acetyltartaric Acid Esters And Sodium And Calcium Salts, Mono- AndDiglycerides, Citric Acid Esters And Sodium And Calcium Salts, Mono- AndDiglycerides, Diacetyltartaric Acid Esters, Mono- And Diglycerides,Ethoxylated, Mono- And Diglycerides, Lactic Acid Esters And Sodium AndCalcium Salts, Mono- And Diglycerides, Monosodium Phosphate Derivatives,Mono- And Diglycerides, Sodium Sulfoacetate Derivatives, Mono-, Di-, AndTriglycerides, Monoethanolamine, Monoglyceride Citrate, Monoglycerides,Acetylated, Monoisopropyl Citrate, Monomenthyl Glutarate, L-,Monomenthyl Succinate, Monopotassium Glutamate, Monosodium Glutamate,Montan Wax Fatty Acids, Oxidatively Refined, Polyhydric AlcoholDiesters, Morpholine, Morpholine, Fatty Acid Salts, Mountain Maple (Acerspicatum Lam.), Mountain Maple Bark (Acer spicatum Lam.), MountainMaple, Extract Solid (Acer spicatum Lam.), Mullein Flowers (VerbascumSpp.), Mushroom Oil, Distilled, Musk Ambrette, Musk, Ketone, MuskTonquin (Moschus moschiferus L.), Mustard, Brown (Brassica Spp.),Mustard, Brown, Extract (Brassica Spp.), Mustard Flour, Mustard Oil,Mustard, Oriental, Mustard, Yellow (Brassica Spp.), Mustard, Yellow,Extract (Brassica Spp.), Beta-Myrcene, Myrcenyl Methyl Ether,Myricitrin, Myristaldehyde, Myristic Acid, Myristyl Alcohol, Myrrh,Extract, Myrrh, Gum (Commiphora Spp.), Myrrh, Oil (Commiphora Spp.),Myrtenol, Myrtenyl Acetate, Myrtle Leaves (Myrtus communis L.), Myrtle,Oil (Myrtus communis L.), Naphtha, 2-Naphthalenthiol, Beta-NaphthylAnthranilate, Beta-Naphthyl Ethyl Ether, Beta-Naphthyl Isobutyl Ether,Beta-Naphthyl Methyl Ether, Naringin Dihydrochalcone, Naringin, Extract(Citrus paradisi Macf.), Natamycin, Natural Gas,N-(1,1-Dimethyl-2-Hydroxyethyl)-2,2-Diethylbutanamide, NeohesperidinDihydrochalcone, D-Neomenthol, Neotame, Nerol, Neroli, Bigarade Oil(Citrus aurantium L.), Nerolidol, Nerolidol Oxide, Neryl Acetate, NerylButyrate, Neryl Formate, Neryl Isobutyrate, Neryl Isovalerate, NerylPropionate, N-Ethyl-2,2-Diisopropylbutanamide,N-(2-Hydroxyethyl)-2,3-Dimethyl-2-Isopropylbutanamide, Niacin,Niacinamide, Nickel, Nicotinamide-Ascorbic Acid Complex, Niger Gutta(Ficus platyphylla Del.), Nisin Preparation, Nispero, Nitrates, Sodium &Potassium, Nitrites, Sodium & Potassium, Nitrogen, Nitrogen Oxides,Nitrosyl Chloride, Nitrous Oxide, (+/−)-N-Lactoyltyramine,2,4-Nonadienal, 2-Trans-6-Trans-Nonadienal, 2,6-Nonadienal DiethylAcetal, 2,4-Nonadien-1-Ol, (E)-3-(Z)-6-Nonadien-1-Ol,(Z)(Z)-3,6-Nonadien-1-Ol, 2,6-Nonadien-1-Ol, (E,Z)-2,6-Nonadien-1-OlAcetate, (E,Z)-3,6-Nonadien-1-Ol Acetate, Cis,Cis-3,6-NonadienylAcetate, Gamma-Nonalactone, Nonanal, Nonanal Dimethyl Acetal, NonanalPropyleneglycol Acetal, 1,3-Nonanediol Acetate (Mixed Esters),1,4-Nonanediol Diacetate, 1,9-Nonanedithiol, Nonanoic Acid, 2-Nonanol,4-((2-Methyl-3-Furyl)Thio)-5-Nonanone, 2-Nonanone, 3-Nonanone,2-Nonanone Propyleneglycol Acetal, 3-Nonanon-1-Ol, 3-Nonanon-1-YlAcetate, Nonanoyl 4-Hydroxy-3-Methoxybenzylamide, Nona-2,4,6-Trienal,Cis-6-Nonenal, 2-Nonenal, 1-Nonene, (E)-2-Nonenoic Acid, 2-Nonenoic AcidGamma-Lactone, Cis-6-Nonen-1-Ol, Trans-2-Nonen-1-Ol, Cis-2-Nonen-1-Ol,3-Nonen-2-One, 8-Nonen-2-One, 5-Nonen-Trans-2-One, Cis-6-NonenylAcetate, Cis-3-Nonenyl Acetate, 3-Nonyl Acetate, Nonyl Acetate, NonylAlcohol, Nonyl Isovalerate, Nonyl Octanoate, Nootkatone,N—P-Benzeneacetonitrilementhanecarboxamide,N-(2-(Pyridin-2-Yl)Ethyl)-3-P-Menthanecarboxamide, Nutmeg (Myristicafragrans Houtt.), Nutmeg, Oil (Myristica fragrans Houtt.), NutmegOleoresin, Oak Chips, White, Extract (Quercus alba L.), Oak Moss,Absolute (Evernia Spp.), Oak Moss, Concrete (Evernia prunasti Spp.), OakWood, English (Quercus robur L.), Oat Gum, Ocimene, 9,12-OctadecadienoicAcid (48%) And 9,12,15-Octadecatrienoic Acid (52%),Delta-Octadecalactone, Gamma-Octadecalactone, 9-Octadecenal,Octadecylamine, 2-Trans-6-Trans-Octadienal, Trans,Trans-2,4-Octadienal,(E,E)-2,4-Octadien-1-Ol, 3,5-Octadien-2-One, Trans, Trans-,1,5-Octadien-3-One, Octafluorocyclobutane,Octahydro-4,8a-Dimethyl-4a(2h)-Naphthol, Octahydrocoumarin,Delta-Octalactone, Gamma-Octalactone, Octanal, Octanal Dimethyl Acetal,Octanal Propyleneglycol Acetal, 4,5-Octanedione, 2,3-Octanedione,1,8-Octanedithiol, Octanoic Acid, 3-Octanol, 2-Octanol, 1-Octanol,2-Octanone, 3-Octanone, 3-(Hydroxymethyl)-2-Octanone, 6-Octenal,2-Octenal, Cis-5-Octenal, 1-Octene, 3-Octenoic Acid, (E)-2-OctenoicAcid, (E)-2-Octen-1-Ol, Cis-3-Octen-1-Ol, 1-Octen-3-Ol,(E)-2-Octen-4-Ol, Cis-5-Octen-1-Ol, Trans-3-Octen-2-Ol, 3-Octen-2-One,2-Octen-4-One, 1-Octen-3-One, 4-Octen-3-One, Z-5-Octenyl Acetate,1-Octen-3-Yl Acetate, Trans-2-Octen-1-Yl Acetate, Trans-2-Octen-1-YlButanoate, 1-Octen-3-Yl Butyrate, (E)-2-(2-Octenyl)Cyclopentanone,Cis-3-Octenyl Propionate, (Z)-5-Octenyl Propionate, 1-Octenyl SuccinicAnhydride, 3-Octyl Acetate, Octyl Acetate, Octyl Alcohol, Synthetic,Octyl Butyrate, 3-Octyl Butyrate, Octyl Formate, 3-Octyl Formate, Octyl2-Furoate, Octyl Gallate, Octyl Heptanoate, Octyl Isobutyrate, OctylIsovalerate, Octyl 2-Methylbutyrate, Octyl Octanoate, OctylPhenylacetate, Octyl Propionate, (?)-6-Octyltetrahydro-2h-Pyran-2-One,O-Ethyl S-(2-Furylmethyl)Thiocarbonate, Oiticica Oil, Oleic Acid, OleicAcid, From Tall Oil Fatty Acids, Olestra, Oleyl Alcohol, Olibanum,Absolute (Boswellia Spp.), Olibanum, Gum, Resin (Boswellia Spp.),Olibanum, Oil (Boswellia Spp.), Olibanum, Resinoid (Boswellia Spp.),Onion, Oil (Allium cepa L.), Opopanax, Gum, Opopanax, Non-Specific,Opopanax, Oil, Opopanax Tincture, Orange B, Orange Essence, Natural,Orange Essence Oil, Natural, Orange, Extract, Orange Flowers, Absolute(Citrus aurantium L.), Orange Flowers, Bitter (Citrus aurantium L),Orange, Juice, Orange Leaf, Absolute (Citrus aurantium L.), Orange, Oil,Distilled (Citrus sinensis (L.) Osbeck), Orange, Oil, Terpeneless(Citrus sinensis (L.) Osbeck), Orange Peel, Orange Peel, Bitter, Extract(Citrus aurantium L.), Orange Peel, Bitter, Oil (Citrus aurantium L.),Orange Peel, Sweet, Extract (Citrus sinensis (L.) Osbeck), Orange Peel,Sweet, Oil (Citrus sinensis (L.) Osbeck), Orange Peel, Sweet, Oil,Terpeneless (Citrus sinensis (L.) Osbeck), Oregano, European (OriganumSpp.), Oregano (Lippia Spp., Usually L. Graveolens Hbk), Oregano (OtherGenera Including Coleus, Lantana And Hyptis), Origanum Oil(Extractive)(Thymus capitatus Hoff. Et Link), Orin Lactone, L-OrnithineMonochlorohydrate/Ornithine, Orris, Concrete, Liquid, Oil (Irisflorentina L.), Orris Root, Extract (Iris florentina L.), OsmanthusAbsolute, Ox Bile Extract, Oxirane (Chloromethyl)-, Polymer WithAmmonia, Reaction Product With Chloromethane, 3-Oxobutanal, DimethylAcetal, 5-Oxodecanoic Acid, 3-Oxodecanoic Acid Glyceride,5-Oxododecanoic Acid, 3-Oxododecanoic Acid Glyceride,2-Oxo-3-Ethyl-4-Butanolide, 3-Oxohexadecanoic Acid Glyceride,3-Oxohexanoic Acid Diglyceride, 5-Oxooctanoic Acid, 3-Oxooctanoic AcidGlyceride, 2-Oxopentanedioic Acid, 2-Oxo-3-Phenylpropionic Acid,3-Oxotetradecanoic Acid Glyceride, 2-Oxothiolane, Oxystearin, Ozone,Palmitic Acid, Pancreatin, Pansy (Viola tricolor L.), D-Pantothenamide,D-Pantothenyl Alcohol, Papain (Carica papaya L.), Paprika (Capsicumannuum L.), Paprika Oleoresin (Capsicum annuum L.), Paraffin AndSuccinic Derivatives, Synthetic, Paraffin Wax, Paraldehyde, Cheese,Cheddar Cheese, Cheese Powder, Parmesan Cheese, Reggiano Cheese,Parsley, Oil (Petroselinum Spp.), Parsley, Oleoresin (PetroselinumSpp.), Parsley (Petroselinum Spp.), Passion Flower Extract, PassionFlower (Passiflora incarnata L.), Patchouly, Oil (Pogostemon Spp.),Peach Kernel, Extract (Prunus persica Sieb Et Zucc.), Peach Leaves,Extract (Prunus persica (L.) Batsch), Peach Leaves (Prunus persica (L.)Batsch), Peanut Oil, Peanut Stearine (Arachis hypogaea L.), Pecan ShellFlour, Pectin, Pectin, Amidated, Pectinase From Aspergillus niger,Pectinase From Bacillus subtilis, Pectin, Modified, Peg Fatty AcidEsters And Mono-, Di-, And Triglycerides Mixture, Pendare (Coumamacrocarpa Barb. Rodr. & Couma Utilis (Mart.) Muell. Arg.),Penicillinase From Bacillus subtilis, Penicillium Roqueforti,Pennyroyal, Oil, American (Hedeoma pulegiodes (L.)), Pennyroyal, Oil,European (Mentha pulegium L.), Omega-Pentadecalactone, PentadecanoicAcid, 2-Pentadecanone, 2,4-Pentadienal, 2,3-Pentanedione,3-Pentanethiol, 2-Pentanethiol, 1-Pentanethiol, 2-Pentanol, 2-Pentanone,2-Pentanoylfuran, 2-Pentenal, 4-Pentenal, 2-Pentenoic Acid, 4-PentenoicAcid, 1-Penten-3-Ol, 2-Penten-1-Ol, 3-Penten-2-One, 1-Penten-3-One,4-Pentenyl Acetate, Pent-2-Enyl Hexanoate, 4-Pentenyl Isothiocyanate,2-Pentenyl-4-Propyl-1,3-Oxathiane (Mixture Of Isomers), 2-PentylAcetate, Pentylamine, 2-Pentyl-1-Buten-3-One, 2-Pentyl Butyrate,2-Pentylfuran, Pentyl 2-Furyl Ketone, 5-Pentyl-3h-Furan-2-One,2-Pentyl-3-Methyl-2-Cyclopenten-1-One, 2-Pentyl 2-Methylpentanoate,2-Pentylpyridine, 2-Pentylthiazole, 2-Pentylthiophene, Pepper, Black,Oil (Piper nigrum L.), Pepper, Black, Oleoresin (Piper nigrum L.),Pepper, Black (Piper nigrum L.), Pepper, Cayenne, Peppermint Leaves(Mentha piperita L.), Peppermint, Oil (Mentha piperita L.), PeppermintPlant, Pepper, Red, Pepper, White, Oil (Piper nigrum L.), Pepper, White,Oleoresin (Piper nigrum L.), Pepper, White (Piper nigrum L.), Pepsin,Peptones, Peracetic Acid, Perillaldehyde, Perillaldehyde PropyleneglycolAcetal, Perilla Leaf Oil, Perillo, Perillyl Acetate, Periodic Acid,Petitgrain, Lemon, Oil (Citrus limon (L.) Burm. F.), Petitgrain,Mandarin, Oil (Citrus reticulata Blanco Var. Mandarin), Petitgrain, Oil(Citrus aurantium L.), Petrolatum, Petroleum Hydrocarbons, Odorless,Light, Petroleum Naphtha, Petroleum Wax, Petroleum Wax, Synthetic,Phaffia Yeast, Alpha-Phellandrene, Phenethyl Acetate, Phenethyl Alcohol,Phenethylamine, Phenethyl Anthranilate, Phenethyl Benzoate, PhenethylButyrate, Phenethyl Cinnamate, Phenethyl Decanoate, Phenethyl Formate,Phenethyl 2-Furoate, Phenethyl Hexanoate, Phenethyl Isobutyrate,Phenethyl Isothiocyanate, Phenethyl Isovalerate, Phenethyl2-Methylbutyrate, Phenethyl Octanoate, Phenethyl Phenylacetate,Phenethyl Propionate, Phenethyl Salicylate, Phenethyl Senecioate,Phenethyl Tiglate, Phenol, Phenol-Formaldehyde, Cross-Linked,Tetraethylenepentamine Activated, Phenol-Formaldehyde, Cross-Linked,Triethylenetetramine Activated, Phenol-Formaldehyde, Cross-Linked,Triethylenetetramine & Tetraethylenepentamine Activated,Phenol-Formaldehyde, Sulfite-Modified, Cross-Linked, Phenoxyacetic Acid,2-Phenoxyethyl Isobutyrate, 2-Phenoxyethyl Propionate,Phenylacetaldehyde, Phenylacetaldehyde 2,3-Butylene Glycol Acetal,Phenylacetaldehyde Diethyl Acetal, Phenylacetaldehyde Diisobutyl Acetal,Phenylacetaldehyde Dimethyl Acetal, Phenylacetaldehyde Glyceryl Acetal,Phenylacetaldehyde Propyleneglycol Acetal, Phenyl Acetate, PhenylaceticAcid, D-Phenylalanine, L-Phenylalanine, 4-Phenyl-2-Butanol,2-Phenyl-2-Butenal, 4-Phenyl-3-Buten-2-Ol, 4-Phenyl-3-Buten-2-One,4-Phenyl-2-Butyl Acetate, Phenyl Butyrate, 2-Phenyl-3-Carbethoxy Furan,Phenyl Disulfide, (+/−)-1-Phenylethylmercaptan, Phenylethyl Mercaptan,(+/−)-2-Phenyl-4-Methyl-2-Hexenal, 1-Phenyl-3-Methyl-3-Pentanol,1-Phenyl-3 Or 5-Propylpyrazole, 5-Phenylpentanol, 2-Phenyl-4-Pentenal,3-Phenyl-4-Pentenal, O-Phenylphenol, 1-Phenyl-1,2-Propanedione,3-Phenyl-1-Propanol, 1-Phenyl-1-Propanol,2-Phenyl-3-(2-Furyl)-Prop-2-Enal, 3-Phenylpropionaldehyde,2-Phenylpropionaldehyde, 2-Phenylpropionaldehyde Dimethyl Acetal,3-Phenylpropionic Acid, 3-Phenylpropyl Acetate, 2-Phenylpropyl Butyrate,3-Phenylpropyl Cinnamate, 3-Phenylpropyl Formate, 3-PhenylpropylHexanoate, 2-Phenylpropyl Isobutyrate, 3-Phenylpropyl Isobutyrate,3-Phenylpropyl Isovalerate, 3-Phenylpropyl Propionate,2-(3-Phenylpropyl)Pyridine, 2-(3-Phenylpropyl)Tetrahydrofuran, PhenylSalicylate, Phosphoric Acid, Phosphorus Oxychloride, Phthalide, Phytol,Phytyl Acetate, Pimenta Leaf, Oil (Pimenta officinalis Lindl.),3-Pinanone, Pine Bark, White, Extract Solid (Pinus strobus L.), PineBark, White, Oil (Pinus strobus L.), Pine Bark, White (Pinus strobusL.), Alpha-Pinene, Beta-Pinene, Pine Needle, Dwarf, Oil (Pinus mugoTurra Var. pumilio (Haenke) Zenari), Pine, Scotch, Oil (Pinus sylvestrisL.), Pine Tar, Oil (Pinus Spp.), Pine, White, Oil (Pinus Spp.),Pinocarveol, Pinocarvyl Isobutyrate, Piperazine, PiperazineDihydrochloride, Piperidine, Piperine, Piperitenone, Piperitenone Oxide,L-Piperitone, D-Piperitone, Piper longum Distillate, Piperonal,Piperonal Propyleneglycol Acetal, Piperonyl Acetate, PiperonylIsobutyrate, Pipsissewa Leaves, Extract (Chimaphila umbellata Nutt.),1,3-P-Menthadien-7-Al, P-Menthane-3,8-Diol, P-Menthan-7-Ol,P-Menth-1-En-9-Ol, Polyacrylamide, Polyacrylamide Resin, Modified,Poly(Acrylic Acid-Co-Hypophosphite), Sodium Salt, Polyacrylic Acid,Sodium Salt, Poly(Alkyl(C16-22)Acrylate), Polydextrose,Poly(Divinylbenzene-Co-Ethylstyrene),Poly(Divinylbenzene-Co-Trimethyl(Vinylbenzyl)Ammonium Chloride),Polyethylene (M W 2,000-21,000), Polyethylene Glycol (M W 200-9,500),Polyethylene Glycol (400) Dioleate, Polyethylene, Oxidized,Polyethylenimine Reaction Product W/1,2-Dichloroethane, PolyglycerolEsters Of Fatty Acids, Polyglyceryl Phthalate Ester Of Coconut Oil FattyAcids, Polyisobutylene (Min M W 37,000), Polylimonene, Polymaleic Acid,Polymaleic Acid, Sodium Salt, Poly(Maleic Anhydride), Sodium Salt,Polyoxyethylene (600) Dioleate, Polyoxyethylene Dioleate,Polyoxyethylene (600) Monoricinoleate, Polyoxyethylene 40 Monostearate,Polypropylene Glycol (M W 1,200-3,000), Polysorbate 20, Polysorbate 60,Polysorbate 65, Polysorbate 80, Polystyrene, Cross-Linked,Chloromethylated, Then Aminated With Trimethylamine, Dimethylamine,Diethylenetriamine, Or Triethanolamine, Polyvinyl Acetate, PolyvinylAlcohol, Polyvinyl Polypyrrolidone, Polyvinylpyrrolidone, PomegranateBark, Extract (Punica granatum L.), Poplar Buds (Populus Spp.), PoppySeed (Papaver somniferum L.), Potassium Acetate, Potassium AcidPyrophosphate, Potassium Acid Tartrate, Potassium Benzoate, PotassiumBicarbonate, Potassium Bisulfite, Potassium Borate, Potassium Bromate,Potassium Bromide, Potassium Caprate, Potassium Caprylate, PotassiumCarbonate, Potassium Caseinate, Potassium Chloride, Potassium Citrate,2-(1′-Ethoxy)Ethoxypropanoate, Potassium Fumarate, PotassiumGibberellate, Potassium Gluconate, Potassium Glycerophosphate, PotassiumHydroxide, Potassium Hypophosphate, Potassium Hypophosphite, PotassiumIodate, Potassium Iodide, Potassium Lactate, Potassium Laurate,Potassium Metabisulfite, Potassium N-Methyldithiocarbamate, PotassiumMyristate, Potassium Nitrate, Potassium Nitrite, Potassium Oleate,Potassium Palmitate, Potassium Pectinate, Potassium Permanganate,Potassium Persulfate, Potassium Phosphate, Monobasic, PotassiumPhosphate, Tribasic, Potassium Polymetaphosphate, PotassiumPyrophosphate, Potassium Salts Of Fatty Acids, Potassium Sorbate,Potassium Stearate, Potassium Sulfate, Potassium Sulfite, PotassiumTripolyphosphate, Potato Starch, Prenyl Acetate, Prenyl Benzoate, PrenylCaproate, Prenyl Formate, Prenyl Isobutyrate, Prenyl Thioacetate,Prenylthiol, Prickly Ash Bark Extract (Xanthoxylum Spp.), Prickly AshBark, Oil, L-Proline, 1,2-(Di(1′-Ethoxy)Ethoxy)Propane, Propane,1,3-Propanedithiol, 1,2-Propanedithiol, 1,1-Propanedithiol,2-Propanethiol, 3-(Methylthio)Propanol, (2-Furyl)-2-Propanone,1-(P-Methoxyphenyl)-2-Propanone, Di-(1-Propenyl)-Sulfide (Mixture OfIsomers), 4-Propenyl-2,6-Dimethoxyphenol, Propenylguaethol,(Z)-4-Propenylphenol, 4-(2-Propenyl)Phenyl-Beta-D-Glucopyranoside,Propenyl Propyl Disulfide, Propionaldehyde,3-(Methylthio)Propionaldehyde, Propionic Acid,2-(4-Methyl-2-Hydroxyphenyl)Propionic Acid-Gamma-Lactone,2-Propionylpyrrole, 2-Propionylpyrroline, 2-Propionylthiazole,2-Propionyl-2-Thiazoline, Propiophenone, Propyl Acetate, Propyl Alcohol,Propylamine, P-Propylanisole, Propyl Benzoate, Propyl Butyrate, PropylCinnamate, Propyl 2,4-Decadienoate, 4-Propyl-2,6-Dimethoxyphenol,2-Propyl-4,5-Dimethyloxazole, Propyl Disulfide, Propylene Chlorohydrin,Propylene Glycol, Propylene Glycol Alginate, Propyleneglycol Diacetate,Propylene Glycol Dibenzoate, Propyleneglycol Dibutyrate, PropyleneglycolDihexanoate, Propyleneglycol Di-2-Methylbutyrate, PropyleneglycolDioctanoate, Propyleneglycol Dipropionate, Propylene Glycol Mono- AndDiesters Of Fats And Fatty Acids, Propyleneglycol Monobutyrate,Propyleneglycol Monohexanoate, Propyleneglycol Mono-2-Methylbutyrate,Propylene Glycol Stearate, Propylene Oxide, Propyl Formate, Propyl2-Furanacrylate, Propyl 2-Furoate, Propyl Gallate, Propyl Heptanoate,Propyl Hexanoate, Propyl P-Hydroxybenzoate, 3-Propylidenephthalide,Propyl Isobutyrate, Propyl Isovalerate, Propyl Levulinate, PropylMercaptan, Propyl 2-Mercaptopropionate, Propyl 2-Methyl-3-FurylDisulfide, Alpha-Propylphenethyl Alcohol, P-Propylphenol,O-Propylphenol, Propyl Phenylacetate, Propyl Propane Thiosulfonate,Propyl Propionate, 2-Propylpyrazine, 2-Propylpyridine, Propyl Pyruvate,Propyl Sorbate, Propyl 4-Tert-Butylphenylacetate, Propyl Thioacetate,Protease From Aspergillus flavus, Protease From Aspergillus Niger,Protease From Aspergillus oryzae, Protease From Bacillusamyloliquefaciens, Protease From Bacillus licheniformis, Protease FromBacillus subtilis, Protein, Animal, Hydrolyzed, Protein Hydrolysate,Protein, Milk, Hydrolyzed, Protein, Vegetable, Hydrolyzed, Pseudoionone,Psyllium Seed Husk, Pulegone, Pulp, Pyrazine, Pyrazine Ethanethiol,Pyrazinyl Methyl Sulfide, 3-(2-Methylpropyl)Pyridine, Pyridine,2-Pyridinemethanethiol, Pyridoxine, Pyridoxine Hydrochloride,Pyroligneous Acid, Pyroligneous Acid, Extract, Pyrrole, Pyrrolidine,Pyrrolidino-[1,2e]-4h-2,4-Dimethyl-1,3,5-Dithiazine, 1-Pyrroline,Pyruvaldehyde, Pyruvic Acid, Quassia, Extract (Picrasma excelsa (Sw.)Planch Or Quassia Amara L.), Quaternary Ammonium Chloride Combination,Quebracho Bark Extract, Quillaia Extract (Quillaja saponaria Molina),Quillaia (Quillaja saponaria Molina), Quince Seed, Extract (CydoniaSpp.), Quinine Bisulfate, Quinine Hydrochloride, Quinine Sulfate,Quinoline, Rapeseed Oil, Hydrogenated, Rapeseed Oil, Hydrogenated,Superglycerinated, Rapeseed Oil, Low Erucic Acid, Rapeseed Oil, LowErucic Acid, Partially Hydrogenated, Rebaudioside C, Rebaudioside A,Rennet, Resin, From Formaldehyde, Acetone, And Tetraethylenepentamine,Resorcinol, L-Rhamnose, Rhatany, Extract (Krameria Spp.), Rhodinol,Rhodinyl Acetate, Rhodinyl Butyrate, Rhodinyl Formate, RhodinylIsobutyrate, Rhodinyl Isovalerate, Rhodinyl Phenylacetate, RhodinylPropionate, Rhubarb, Garden Root (Rheum rhaponticum L.), Rhubarb Root(Rheum Spp.), Riboflavin, Riboflavin 5′-Phosphate, Riboflavin5′-Phosphate, Sodium, D-Ribose, Rice Bran Wax, Rice, Milled, RiceStarch, (R)-(−)-1-Octen-3-Ol, Rose, Absolute (Rosa Spp.), Rose, Bud(Rosa Spp.), Rose Flowers (Rosa Spp.), Rose Hips, Extract (Rosa Spp.),Rose Leaves (Rosa Spp.), Roselle (Hibiscus sabdariffa L.), Rosemary,Extract (Rosmarinus officinalis L.), Rosemary, Oil (Rosemarinusofficinalis L.), Rosemary, Oleoresin, Rosemary (Rosemarinus officinalisL.), Rose, Oil (Rosa Spp.), Rose Water, Stronger (Rosa centifolia L.),Rosidinha (Micropholis (Also Known As Sideroxylon) Spp.), Rosin, AdductWith Fumaric Acid, Pentaerythritol Ester, Rosin, Glycerol Ester, Rosin,Gum, Glycerol Ester, Rosin, Gum Or Wood, Partially Hydrogenated,Glycerol Ester, Rosin, Gum Or Wood, Partially Hydrogenated,Pentaerythritol Ester, Rosin, Gum Or Wood, Pentaerythritol Ester, Rosin,Limed, Rosin, Methyl Ester, Partially Hydrogenated, Rosin, PartiallyDimerized, Calcium Salt, Rosin, Partially Dimerized, Glycerol Ester,Rosin, Partially Hydrogenated, Rosin (Pinus Spp.) And Rosin Derivatives,Rosin, Polymerized, Glycerol Ester, Rosin, Tall Oil, Glycerol Ester,Rosin, Wood, Rosin, Wood, Glycerol Ester, Rosin, Wood, Maleic Anhyd.Mod., Pentaerythritol Ester, Acid #176-186, Rosin, Wood, Maleic Anhyd.Mod., Pentaerythritol Ester, Acid #134-145,(1r,2s,5r)-N-(4-Methoxyphenyl)-5-Methyl-2-(1-Methylethyl)Cyclohexanecarboxamide,Rubber, Natural-Smoked Sheet And Latex Solids (Hevea brasiliensis), Rue,Oil (Ruta graveolens L.), Rue (Ruta graveolens L.), Rum, Rum Ether,Rutin, Saccharin, Saccharin, Ammonium Salt, Saccharin, Calcium Salt,Saccharin, Sodium Salt, Saffron (Crocus sativus L.), Saffron, Extract(Crocus sativus L.), Safrole-Free Extract Of Sassafras, Sage, Greek(Salvia triloba L.), Sage, Oil (Salvia officinalis L.), Sage, Oleoresin(Salvia officinalis L.), Sage (Salvia officinalis L.), Sage, Spanish,Oil (Salvia lavandulaefolia Vahl.), Salicylaldehyde, Salicylic Acid,Salts Of Fatty Acids, Sandalwood, Red (Pterocarpus santalinus L.F.),Sandalwood, White (Santalum album L.), Sandalwood, Yellow, Oil (Santalumalbum L.), Sandarac (Tetraclinis articulata (Vahl.) Mast.), Santalol,Beta, Santalol, Alpha, Santalol (Alpha And Beta), Santalyl Acetate,Santalyl Phenylacetate, Sarcodactylis Oil, Sarsaparilla, Extract (SmilaxSpp.), Sassafras Bark, Extract (Safrole-Free) (Sassafras albidum (Nutt.)Nees), Sassafras Leaves (Safrole-Free) (Sassafras albidum (Nutt.) Nees),Sausage Casing (Hcl And Cellulose Fibers), Savory, Summer, Oil (Saturejahortensis L.), Savory, Summer, Oleoresin (Satureja hortensis L.),Savory, Summer (Satureja hortensis L.), Savory, Winter, Oil (Saturejamontana L.), Savory, Winter, Oleoresin (Satureja montana L.), Savory,Winter (Satureja montana L.), Schinus molle, Oil (Schinus molle L.),(−)-Sclareol, Sclareolide, Scotch Spearmint Oil, Mentha cardiaca L.,2-Sec-Butylcyclohexanone, Sec-Butyl Ethyl Ether, Senna, Alexandria(Cassia acutifolia Delile), L-Serine, Serpentaria (Aristolochiaserpentaria L.), Sesame (Sesamum indicum L.), Sheanut Oil, Shellac,Purified, Shellac Wax, Silica Aerogel, Silicon Dioxide, Silver Fir,Needles And Twigs, Oil (Abies alba Mill.), Silver-Silver Dragees,Simaruba Bark (Simaruba amara Aubl.), Skatole, Sloe Berries, Extract(Prunus spinosa L.), Sloe Berries, Extract Solid (Prunus spinosa L.),Sloe Berries (Prunus spinosa L.), Snakeroot, Canadian, Oil (Asarumcanadense L.), Sodium Acetate, Sodium Acid Pyrophosphate, SodiumN-Alkylbenzenesulfonate, Sodium Aluminate, Sodium Aluminum Phosphate,Acidic Or Basic, Sodium Aluminum Silicate, Sodium Ascorbate, SodiumBenzoate, Sodium Bicarbonate, Sodium Bisulfite, Sodium Borate, SodiumBorohydride, Sodium Calcium Aluminosilicate, Hydrated, Sodium Caprate,Sodium Caprylate, Sodium Carbonate, Sodium Caseinate, Sodium Chloride,Sodium Chlorite, Sodium Copper Chlorophyllin, SodiumDecylbenzenesulfonate, Sodium Dehydroacetate, Sodium Diacetate, SodiumDimethyldithiocarbamate, Sodium Dodecylbenzenesulfonate, SodiumErythorbate, Sodium 2-Ethylhexyl Sulfate, SodiumFerricitropyrophosphate, Sodium Ferritripolyphosphate, Sodium Fluoride,Sodium Formate, Sodium Fumarate, Sodium Glucoheptonate, SodiumGluconate, Sodium Hexametaphosphate, Sodium Humate, Sodium Hydrosulfite,Sodium Hydroxide, Sodium Hypochlorite, Sodium Hypophosphite, SodiumLactate, Sodium Laurate, Sodium Lauryl Sulfate, Sodium3-Mercaptooxopropionate, Sodium Metabisulfite, Sodium Metaphosphate,Sodium Metasilicate, Sodium (4-Methoxybenzoyloxy)Acetate, Sodium3-Methoxy-4-Hydroxycinnamate, Sodium 2-(4-Methoxyphenoxy)Propanoate,Sodium Methyl Sulfate, Sodium Mono- And Dimethyl Naphthalene Sulfonates,Sodium Myristate, Sodium Nitrate, Sodium Nitrite, Sodium Oleate, SodiumPalmitate, Sodium Pantothenate, Sodium Pectinate, Sodium Phosphate,Dibasic, Sodium Phosphate, Monobasic, Sodium Phosphate, Tribasic, SodiumPolymethacrylate, Sodium Potassium Tartrate, Sodium Propionate, SodiumPyrophosphate, Sodium Salts Of Fatty Acids, Sodium Sesquicarbonate,Sodium Silicate, Sodium Sorbate, Sodium Stearate, SodiumStearoyl-2-Lactylate, Sodium Stearyl Fumarate, Sodium Sulfate, SodiumSulfide, Sodium Sulfite, Sodium Tartrate, Sodium Taurocholate, SodiumThiosulfate, Sodium Tripolyphosphate, Sodium Zinc Metasilicate, SorbicAcid, Sorbitan Monooleate, Sorbitan Monostearate, D-Sorbitol, Sorbose,Soya Bean Oil Fatty Acids, Hydroxylated, Soya Fatty Acid Amine,Ethoxylated, Soybean Oil, Epoxidized, Soybean Oil, Hydrogenated, SoyProtein Concentrate, Enzyme Activated, Soy Protein, Isolate, Spearmint,Extract (Mentha spicata L.), Spearmint (Mentha spicata L.), Spearmint,Oil (Mentha spicata L.), Sperm Oil, Sperm Oil, Hydrogenated, SpikenardExtract,Spiro(2,4-Dithia-1-Methyl-8-Oxabicyclo(3.3.0)Octane-3,3′-(1′-Oxa-2′-Methyl)Cyclopentane),spruce Needles And Twigs, Extract (Picea Spp.), Spruce Needles AndTwigs, Oil (Picea Spp.),(2s,5r)-N-[4-(2-Amino-2-Oxoethyl)Phenyl]-5-Methyl-2-(Propan-2-Yl)Cyclohexanecarboxamide,Stannic Chloride, Stannous Chloride, Starch, Acid Modified, Starch,Alpha-Amylase Modified, Starch, Bleached, Starch, Food, Modified,Starch, Food, Modified: Acetylated Distarch Adipate, Starch, Food,Modified: Acetylated Distarch Glycerol, Starch, Food, Modified:Acetylated Distarch Oxypropanol, Starch, Food, Modified: AcetylatedDistarch Phosphate, Starch, Food, Modified: Beta-Amylase ModifiedStarch, Starch, Food, Modified: Beta-Amylase Sodium StarchOctenylsuccinate, Starch, Food, Modified: Distarch Glycerol, Starch,Food, Modified: Distarch Oxypropanol, Starch, Food, Modified: DistarchPhosphate (From Phosphorus Oxychloride), Starch, Food, Modified:Distarch Phosphate (From Sodium Trimetaphosphate), Starch, Food,Modified: Glucoamylase Modified Starch, Starch, Food, Modified:Hydroxypropyl Distarch Glycerol, Starch, Food, Modified: HydroxypropylDistarch Phosphate, Starch, Food, Modified: Hydroxypropyl Starch,Starch, Food, Modified: Isoamylase Modified Starch, Starch, Food,Modified: Oxidized Hydroxypropyl Starch, Starch, Food, Modified:Oxidized Starches, Starch, Food, Modified: Phosphated DistarchPhosphate, Starch, Food, Modified: Pullulanase Modified Starch, Starch,Food, Modified: Starch Acetate, Starch, Food, Modified: Starch AluminumOctenyl Succinate, Starch, Food, Modified: Starch Phosphate, Starch,Food, Modified: Starch Sodium Octenyl Succinate, Starch, Food, Modified:Starch Sodium Succinate, Starch, Food, Modified: Succinyl DistarchGlycerol, Starch, Pregelatinized, Starch, Unmodified, Stearic Acid,Stearyl Alcohol, Stearyl Alcohol, Plus Beeswax, Stearyl Citrate, StearylMonoglyceridyl Citrate, S-(Tetrahydro-2,5-Dimethyl-3-Furanyl)Ethanethioate, St. Johnswort Leaves, Flowers And Caulis (Hypericumperforatuml.), Storax Extract (Liquidambar Spp.), Storax (LiquidambarSpp.), Storax Oil, Styrene, Styrene-Divinylbenzene-Acrylonitrile,Sulfonated Terpolymer, Styrene-Divinylbenzene Copolymer,Chloromethylated, Aminated, Oxidized, Styrene-Divinylbenzene-MethylAcrylate, Sulfonated Terpolymer, Styrene, Divinylbenzene, SulfonatedCopolymer, Styrene-Dvb-Acrylonitrile-Methyl Acrylate, SulfonatedTetrapolymer, Succinic Acid, Succinic Anhydride, Succinylated Gelatin,Succinylated Monoglycerides, Succistearin, Sucralose, Sucrose, SucroseAcetate Isobutyrate, Sucrose Fatty Acid Esters, Sucrose Liquid, SucroseMonopalmitate, Sucrose Octaacetate, Sucrose Oligoesters, Sugar BeetJuice Extract, Sugar Beet Extract Flavor Base, Sulfamic Acid, Sulfites,Strong Alkali, Sulfiting Agents, Sulfopropyl Cellulose, Sulfur Dioxide,Sulfuric Acid, Sulfurous Acid, Sweet Blackberry Leaves Extract, TagetesMeal & Extract, Tagetes, Oil (Tagetes Spp.), Talc, Tallow Alcohol,Hydrogenated, Tallow, Beef, Tallow Flakes, Tallow, Hydrogenated, Tallow,Hydrogenated, Oxidized Or Sulfated, Tamarind Extract (Tamarindus indicaL.), Tamarinds, Tangerine, Essence, Tangerine, Extract (Citrusreticulata Blanco), Tangerine, Oil (Citrus reticulata Blanco), TannicAcid, Tansy, Oil (Tanacetum vulgara L.), Tansy (Tanacetum vulgara L.),Tapioca Starch, Tarragon (Artemisia dracunculus L.), Tarragon Extract(Artemisia dracunculus L.), Tarragon Oil (Artemisia dracunculus L.),Tartaric Acid, L, Taurine, Taurocholic Acid, Tea Extract (Thea sinensisL.), Tea Tree Oil (Melaleuca alternifolia), Terpene Resin, TerpeneResins, Natural, Terpene Resins, Synthetic, Alpha-Terpinene,Gamma-Terpinene, Alpha-Terpineol, Beta-Terpineol, Terpinolene, TerpinylAcetate, Alpha-Terpinyl Anthranilate, Terpinyl Butyrate, TerpinylCinnamate, Terpinyl Formate, Terpinyl Isobutyrate, Terpinyl Isovalerate,Terpinyl Propionate, Tert-Butylhydroquinone, 2-Tert-PentylcyclohexylAcetate, Delta-Tetradecalactone, (Z)-8-Tetradecenal, Tetradec-2-Enal,9-Tetradecen-5-Olide, Tetraethylenepentamine Crosslinked WithEpichlorohydrin,1,1′-(Tetrahydro-6a-Hydroxy-2,3a,5-Trimethylfuro[2,3-D]-1,3-Dioxole-2,5-Diyl)Bis-Ethanone,1,2,5,6-Tetrahydrocuminic Acid,4,5,6,7-Tetrahydro-3,6-Dimethylbenzofuran, Tetrahydrofurfuryl Acetate,Tetrahydrofurfuryl Alcohol, Tetrahydrofurfuryl Butyrate,Tetrahydrofurfuryl Cinnamate, 2-Tetrahydrofurfuryl 2-Mercaptopropionate,Tetrahydrofurfuryl Propionate, Tetrahydrolinalool,Tetrahydro-4-Methyl-2-(2-Methylpropen-1-Yl)Pyran,Tetrahydro-Pseudo-Ionone, 5,6,7,8-Tetrahydroquinoxaline,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(1)-Dien-8-Ol,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(1)-Dien-8-One,Alpha-(P-(1,1,3,3-Tetramethylbutyl)Phenyl)-Omega-Hydroxypoly(Oxyethylene)(1Mol),Alpha-{P-(1,1,3,3-Tetramethylbutyl)Phenyl}-Omega-Hydroxypoly(Oxyethylene),Alpha-(P-(1,1,3,3-Tetramethylbutyl)Phenyl)-Omega-Hydroxypoly(Oxyethylene)(GreaterThan 1 Mol), Tetramethyl Ethylcyclohexenone (Mixture Of Isomers),(+/−)-2,6,10,10-Tetramethyl-1-Oxaspiro[4,5]Deca-2,6-Dien-8-One,1,5,5,9-Tetramethyl-13-Oxatricyclo(8.3.0.0(4,9))Tridecane,2,3,5,6-Tetramethylpyrazine, Thaumatin, Thaumatin B, Recombinant,Theaspirane, Theobromine, Thiamine, Thiamine Hydrochloride, ThiamineMononitrate, Thiazole, 2-Thienyl Disulfide, 1-(2-Thienyl)Ethanethiol,2-Thienyl Mercaptan, 2-Thienylmethanol, Thioacetic Acid,2,2′-(Thiodimethylene)-Difuran, Thiodipropionic Acid, Thiogeraniol,Thistle, Blessed (Cnicus benedictus L.), Thistle, Blessed, Extract(Cnicus benedictus L.), Thistle, Blessed, Extract Solid (Cnicusbenedictus L.), Thistle, Blessed, Oil (Cnicus benedictus L.),L-Threonine, 4-Thujanol, Thujyl Alcohol, Thyme, Extract, Thyme Oil(Thymus vulgaris L. And T. Zygis Var. Gracilis boiss.), Thyme Oleoresin,Thyme (Thymus serpyllum L.), Thyme (Thymus vulgaris L.), Thyme, Wild OrCreeping, Extract (Thymus serpyllum L.), Thymol, Titanium Dioxide,Alpha-Tocopherol Acetate, Tocopherols, Tolualdehyde Glyceryl Acetal(Mixed O-, M-, P-), Tolualdehydes (Mixed O-, M-, P-), Tolu BalsamExtract (Myroxylon Spp.), Tolu Balsam Gum (Myroxylon Spp.),O-Toluenethiol, P-Tolylacetaldehyde, O-Tolyl Acetate, P-Tolyl Acetate,4-(P-Tolyl)-2-Butanone, O-Tolyl Isobutyrate, P-Tolyl Isobutyrate,P-Tolyl Laurate, P-Tolyl 3-Methylbutyrate, P-Tolyl Octanoate, P-TolylPhenylacetate, 2-(P-Tolyl)-Propionaldehyde, O-Tolyl Salicylate, TomatoLycopene, Tragacanth, Gum (Astragalus Spp.), (+/−)-Trans- AndCis-2-Hexenal Propylene Glycol Acetal, 2-Trans-6-Cis-Dodecadienal,2-Trans-6-Cis-Nonadienal, O-Trans-Coumaric Acid, Trans-2-Decenol,Trans-3-Heptenyl Acetate, Trans-3-Hexenol, Trans-3-Hexenyl Acetate,Trans-2-Hexen-1-Yl Acetate, Trans-2-Hexenyl 2-Methylbutyrate,Trans-4-Nonenal, Trans-3-Nonen-1-Ol, Trans-2-Nonen-4-One,Trans-2-Nonenyl Acetate, Trans-4-Octenoic Acid,2-(Trans-2-Pentenyl)Cyclopentanone, Trans-4-Tert-Butylcyclohexanol,Trans,Trans-2,4-Dodecadienal, Trans-2-Trans-4-Nonadiene,Trans-2-Tridecenol, Trefoil, Sweet (Melilotus coerulea), Trehalose,Dihydrate, Triacetin (Glycerol Triacetate), Tributyl Acetylcitrate,Trichloroethylene, Tridecanal, Tridecanoic Acid, 2-Tridecanone,2-Trans,4-Cis,7-Cis-Tridecatrienal, 2-Tridecenal, Tridodecyl Amine,Triethanolamine, Triethylamine, Triethyl Citrate, TriethylenetetramineCross-Linked With Epichlorohydrin, Trifluoromethane Sulfonic Acid,2,4,5-Trihydroxybutyrophenone, (Trihydroxy-Phenyl)-Propan-1-One,Trilobatin, Trimethylamine, Trimethylamine Oxide, 2,6,6-Trimethyl-1 And2-Cyclohexen-1-Carboxaldehyde, P,Alpha,Alpha-Trimethylbenzyl Alcohol,4-(2,6,6-Trimethylcyclohexa-1,3-Dienyl)But-2-En-4-One,2,6,6-Trimethylcyclohexa-1,3-Dienyl Methanal,3,3,5-Trimethylcyclohexanol, 2,2,6-Trimethylcyclohexanone,2,6,6-Trimethyl-1-Cyclohexen-1-Acetaldehyde,2,6,6-Trimethylcyclohex-2-Ene-1,4-Dione,4-(2,6,6-Trimethylcyclohex-1-Enyl)But-2-En-4-One,3,3,5-Trimethylcyclohexyl Acetate, 2,2,3-Trimethylcyclopent-3-En-1-YlAcetaldehyde, 4-(2,2,3-Trimethylcyclopentyl)Butanoic Acid,3,7,11-Trimethyldodeca-2,6,10-Trienyl Acetate, 3,5,5-Trimethylhexanal,3,5,5-Trimethyl-1-Hexanol, 2,6,6-Trimethyl-2-Hydroxycyclohexanone,(2,6,6-Trimethyl-2-Hydroxycyclohexylidene)Acetic Acid Gamma-Lactone,2,3,3-Trimethylindanone, Trans- AndCis-2,4,8-Trimethyl-3,7-Nona-Dien-2-Ol,(+/−)-2,4,8-Trimethyl-7-Nonen-2-Ol, 1,3,3-Trimethyl-2-NorbornanylAcetate, 2,2,4-Trimethyl-1,3-Oxacyclopentane, Trimethyloxazole,2,4,5-Trimethyl-Delta-3-Oxazoline,2,6,10-Trimethyl-2,6,10-Pentadecatrien-14-One,2,3,4-Trimethyl-3-Pentanol, 2,4,6-Trimethylphenol,2,3,6-Trimethylphenol, 2,3,5-Trimethylpyrazine, 2,4,5-Trimethylthiazole,2,2,6-Trimethyl-6-Vinyltetrahydropyran, Tripropylamine,1,2,3-Tris((1′-Ethoxy)Ethoxy)-Propane, Trisodium Citrate, TrisodiumNitrilotriacetate, 2,4,6-Trithiaheptane, Trithioacetone, Trypsin FromAnimal Tissue, L-Tryptophan, Tuberose Lactone, Tuberose, Oil (Polianthestuberosa L.), Tunu (Castilla fallax Cook), Turmeric (Curcuma longa L.),Turmeric Extract (Curcuma longa L.), Turmeric Oleoresin (Curcuma longaL.), Turpentine, Turpentine, Gum (Pinus Spp.), Turpentine, Rectified,Turpentine, Steam Distilled (Pinus Spp.), Tyramine, L-Tyrosine,L-Tyrosine Ethyl Ester Hydrochloride, Ultramarine Blue,2,4-Undecadienal, 2,5-Undecadienal, 2,3-Undecadione,Gamma-Undecalactone, Undecanal, Undecanal Propyleneglycol Acetal,Undecanoic Acid, 2-Undecanol, 2-Undecanone, 1,3,5,7-Undecatetraene,1,3,5-Undecatriene, 9-Undecenal, 10-Undecenal, 2-Undecenal,(E)-4-Undecenal, 10-Undecenoic Acid, 2-Undecen-1-Ol, Undecen-1-Ol,2-Undecen-1-Ol, 10-Undecen-2-One, 10-Undecen-1-Yl Acetate, UndecylAlcohol, N-Undecylbenzenesulfonic Acid, Urea, Urease Enzyme Preparation(Lactobacillus fermentum), Valencene, Valeraldehyde, ValeraldehydeDibutyl Acetal, Valeraldehyde Propyleneglycol Acetal, Valerian Root,Extract (Valeriana officinalis L.), Valerian Root, Oil (Valerianaofficinalis L.), Valeric Acid, Gamma-Valerolactone, L-Valine, Vanilla,Absolute (Vanilla Spp.), Vanilla, Extract (Vanilla Spp.), Vanilla,Oleoresin (Vanilla Spp.), Vanilla (Vanilla Spp.), Vanillic Acid,Vanillin, Vanillin Acetate, Vanillin 1,2-Butylene Glycol Acetal,Vanillin Isobutyrate, Vanillin 3-(L-Menthoxy)Propane-1,2-Diol Acetal,Vanillin Propylene Glycol Acetal, Vanillyl Alcohol, Vanillyl ButylEther, Vanillyl Ethyl Ether, Vanillylidene Acetone, Vegetable Gum, OtherThan Those Cfr Listed, Vegetable Juice, Veratraldehyde, Verbenol,Verbenone, Veronica (Veronica officinalis L.), Vervain, European(Verbena officinalis L.), Vetiver, Oil (Vetiveria zizanioides Stapf),Vetiverol, Vetiver (Vetiveria zizaniodes Stapf), Vetiveryl Acetate,Vinyl Acetate, O-Vinylanisole, Vinyl Chloride-Vinylidene ChlorideCopolymer, P-Vinylphenol, Violet Leaves Absolute (Viola odorata L.),Violet, Swiss (Viola calcarata L.), Vitamin D-2, Vitamin D-3, VitaminB-12, Vitamin A, Vitamin A Acetate, Vitamin B Complex And Syrup, VitaminD, Vitamin K, Vitamin A Palmitate, Walnut Hull, Extract (Juglans Spp.),Walnut Leaves, Extract (Juglans Spp.), Wheat Gluten, Wheat Starch, Whey,Whey, Delactosed, Whey, Demineralized, Whey, Partially Dimineralized AndPartially Delactosed, Whey Protein Concentrate, Whey Powder,Wintergreen, Extract (Gaultheria procumbens L.), Wintergreen, Oil(Gaultheria procumbens L.), Woodruff, Sweet (Asperula odorata L.), Wort,Xanthan Gum, Xanthophyll, 2,6-Xylenol, 2,5-Xylenol, 3,4-Xylenol,Xylitol, D-Xylose, Yarrow, Herb (Achillea millefolium L.), Yarrow, Oil(Achillea millefolium L.), Yeast Autolysate, Yeast, Dried Irradiated,Yeast Extract Autolyzed, Yeast-Malt Sprout Extract, Yeasts, DriedYeasts, Yellow Prussiate Of Soda, Yerba Santa, Fluid Extract(Eriodictyon californicum (Hook And Arn) Torr), Ylang-Ylang, Oil(Cananga odorata Hook. F. And Thomas), Yucca, Joshua-Tree (Yuccabrevifolia Engelm.), Yucca, Mohave, Extract (Yucca Spp.), Yuzunone,Zedoary Bark, Extract (Curcuma zedoaria (Berg.) Rosc.), Zedoary (Curcumazedoaria (Berg.) Rosc.), Zein Powder, Zinc Acetate, Zinc Carbonate, ZincChloride, Zinc Dithionite, Zinc Gluconate, Zinc Methionine Sulfate, ZincOxide, Zinc Stearate, Zinc Sulfate, and Zingerone.

Food additives may also include, without limitation, vanillin, ethylvanillin, 2-hydroxy-4-methoxybenzaldehyde, ethyl vanillin isobutyrate(=3 ethoxy-4-isobutyryloxybenzaldehyde), Furaneol®(2,5-dimethyl-4-hydroxy-3(2H)-furanone) and derivatives (e.g.homofuraneol, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone), homofuronol(2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and its derivatives(e.g. ethyl maltol), coumarin and its derivatives, gamma-lactones (e.g.gamma-undecalactone, gamma-nonalactone), delta-lactones (e.g. 4-methyldelta-lactone, massoia lactone, deltadecalactone, tuberolactone), methylsorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclopentenone,3-hydroxy-4,5-dimethyl-2(5H)-furanone, fruit esters and fruit lactones(e.g. acetic acid n-butyl ester, acetic acid isoamyl ester, propionicacid ethyl ester, butyric acid ethyl ester, butyric acid n-butyl ester,butyric acid isoamyl ester, 3-methyl-butyric acid ethyl ester,n-hexanoic acid ethyl ester, n-hexanoic acid allyl ester, n-hexanoicacid n-butyl ester, n-octanoic acid ethyl ester,ethyl-3-methyl-3-phenylglycidate, ethyl-2-trans-4-cis-decadienoate),4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane,2,6-dimethyl-5-hepten-1-a1, and phenylacetaldehyde and mixtures thereof;(a2) carbohydrates selected from the group consisting of saccharose,trehalose, lactose, maltose, melizitose, melibiose, raffinose,palatinose, lactulose, D-fructose, D-glucose, D-galactose, L-rhamnose,D-sorbose, D-mannose, D-tagatose, D-arabinose, L-arabinose, D-ribose,D-glyceraldehyde, maltodextrins and mixtures thereof and plantformulations containing one or a plurality of the cited carbohydrates,preferably in a proportion of at least 5 wt %, preferably at least 15 wt%, whereby the carbohydrates can also be present as a naturallyoccurring or synthetically produced mixture, in this arrangementparticularly as honey, invert sugar syrup or highly enriched fructosesyrup from maize starch, and the physiologically acceptable salts ofthese carbohydrates, particularly sodium, potassium, calcium or ammoniumsalts; (a3) sugar alcohols, preferably naturally occurring sugaralcohols selected from the group consisting of glycerine, erythritol,threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol,isomalt, dulcitol, lactitol and mixtures thereof, and thephysiologically acceptable salts of these sugar alcohols, particularlysodium, potassium, calcium or ammonium salts; (a4) naturally occurringsweeteners, preferably selected from the group consisting of(a4-1)miraculin, monellin, mabinlin, thaumatin, curculin, brazzein,pentaidin, D-phenylalanine, D-tryptophan, and extracts or fractionsobtained from natural sources containing these amino acids and/orproteins and mixtures thereof, and the physiologically acceptable saltsof these amino acids and/or proteins, particularly the sodium,potassium, calcium or ammonium salts; (a4-2)neohesperidindihydrochalcone, naringin dihydrochalcone, stevioside, steviolbioside,rebaudiosides, particularly rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G,rebaudioside H, dulcosides and rubusoside, suavioside A, suavioside B,suavioside G, suavioside H, suavioside I, suavioside J, baiyunoside 1baiyunoside 2, phlomisoside 1, phlomisoside 2, phlomisoside 3, andphlomisoside 4, abrusoside A, abrusoside B, abrusoside C, abrusoside D,cyclocaryoside A and cyclocaryoside I, osladin, polypodoside A, strogin1, strogin2,strogin 4, selligueain A, dihydroquercetin-3-acetate,perillartine, telosmoside A.sub.15, periandrin I-V, pterocaryosides,cyclocaryosides, mukuroziosides, trans-anethole, trans-cinnamaldehyde,bryosides, bryonosides, bryonodulcosides, carnosiflosides,scandenosides, gypenosides, trilobatin, phloridzin, dihydroflavanols,hematoxylin, cyanine, chlorogenic acid, albiziasaponin, telosmosides,gaudichaudioside, mogrosides, mogroside V, hernandulcins, monatin,phyllodulcin, glycyrrhetinic acid, and derivatives thereof and mixturesthereof, particularly its glycosides such as glycyrrhizin, and thephysiologically acceptable salts of these compounds, particularly thesodium, potassium, calcium or ammonium salts; (a4-3) extracts orenriched fractions of extracts, selected from the group consisting ofThaumatococcus extracts (katemfe bush), extracts of Stevia ssp.(particularly Stevia rebaudiana), swingle extracts (Momordica or Siratiagrosvenorii, Luo-Han-Guo), extracts of Glycerrhyzia ssp. (particularlyGlycerrhyzia glabra), extracts of Rubus ssp. (particularly Rubussuavissimus), citrus extracts, and extracts of Lippia dulcis andmixtures thereof, and mixtures of any of (a4-1) to (a4-3); (a5)synthetically sweet-tasting substances, preferably selected from thegroup consisting of magap, sodium cyclamate or other physiologicallyacceptable salts of cyclamic acid, acesulfame K or other physiologicallyacceptable salts, neohesperidin dihydrochalcone, naringindihydrochalcone, saccharin, saccharin-sodium salt, aspartame,superaspartame, neotame, alitame, advantame, perillartine, sucralose,lugduname, carrelame, sucrononate, and sucrooctate.

In some embodiments, the composition comprises a sweetening compoundand/or sweet taste enhancer as described herein, and one or moreflavorants. Representative flavorants include but are not limited to,those compounds identified as such by the Flavor and ExtractManufacturers Association (FEMA; see the FEMA Flavor Ingredient Library,accessible at http://www.femaflavor.org/flavor, last accessed Nov. 16,2015). Such flavorants include: Acacia Gum (Acacia senegal (L.) Willd.),Acetal, Acetaldehyde, Propyl Phenethyl Acetal, Acetanisole, Acetic Acid,(Tri-)Acetin, Acetoin, Acetophenone, Aconitic Acid, Adipic Acid, Agar(Gelidium Spp.), Alfalfa Extract (Medicago sativa L.), Algin (LaminariaSpp. And Other Kelps), Alginates, Sodium, Calcium, And Ammonium,Allspice (Pimenta officinalis Lindl.), Allspice Oil (Pimenta officinalisLindl.), Allspice Oleoresin (Pimenta officinalis Lindl.), AllylAnthranilate, Allyl Butyrate, Allyl Cinnamate, Allyl Cyclohexaneacetate,Allyl Cyclohexanebutyrate, Allyl Cyclohexanehexanoate, AllylCyclohexanepropionate, Allyl Cyclohexanevalerate, Allyl Disulfide, Allyl2-Ethylbutyrate, Allyl 2-Furoate, Allyl Heptanoate, Allyl Hexanoate,Allyl Alpha-Ionone, Allyl Isothiocyanate, Allyl Mercaptan, AllylNonanoate, Allyl Octanoate, Allyl Phenoxyacetate, Allyl Phenylacetate,Allyl Propionate, Allyl Sorbate, Allyl Sulfide, Allyl Tiglate, Allyl10-Undecenoate, Allyl Isovalerate, Almond Oil, Bitter (Ffpa) (PrunusSpp.), Aloe Extract (Aloe Spp.), Althea Root (Althea officinalis L.),Ambergris Tincture, Ambrette Absolute Oil (Hibiscus abelmoschus L.),Ambrette Seed Oil (Hibiscus abelmoschus L.), Ambrette Tincture (Hibiscusabelmoschus L.), Ammonium Sulfide, Ammonium Isovalerate, IsoamylAcetate, Amyl Alcohol, Isoamyl Alcohol, Isoamyl Benzoate, Amyl Butyrate,Isoamyl Butyrate, Alpha-Amylcinnamaldehyde, Alpha-AmylcinnamaldehydeDimethyl Acetal, Isoamyl Cinnamate, Alpha-Amylcinnamyl Acetate,Alpha-Amylcinnamyl Alcohol, Alpha-Amylcinnamyl Formate,Alpha-Amylcinnamyl Isovalerate, Amyl Formate, Isoamyl Formate, Isoamyl4(2-Furan)Butyrate, Isoamyl 3(2-Furan)Propionate, Amyl 2-Furoate, AmylHeptanoate, Amyl Hexanoate, Isoamyl Hexanoate, 2-Amyl-5 Or6-Keto-1,4-Dioxane, Isoamyl Laurate, Isoamyl Nonanoate, Amyl Octanoate,Isoamyl Octanoate, Isoamyl Phenylacetate, Isoamyl Propionate, IsoamylPyruvate, Isoamyl Salicylate, Isoamyl Isovalerate, Trans-Anethole,Angelica Root Extract (Angelica archangelica L.), Angelica Root Oil(Angelica archangelica L.), Angelica Seed Extract (Angelica ArchangelicaL.), Angelica Seed Oil (Angelica archangelica L.), Angelica Stem Oil(Angelica archangelica L.), Angostura Extract (Galipea offincinalisHancock), Anise (Pimpinella anisum L.), Anise Oil (Pimpinella anisumL.), Anise, Star (Illicium verum Hook, F.), Anise, Star, Oil (Illiciumverum Hook, F.), Anisole, P-Anisyl Acetate, Anisyl Alcohol, AnisylButyrate, Anisyl Formate, Anisyl Propionate, Annatto Extract (Bixaorellana L.), Annatto Seed (Bixa orellana L.), Apricot Kernel Oil(Prunus armeniaca L.), Asafetida Fluid Extract (Ferula assafoetida L.),Asafetida Gum (Ferula assafoetida L.), Asafoetida Oil (Ferula asafoetidaL.), Ascorbic Acid, Ash Bark, Prickly, Extract (Xanthoxylum Spp.), Balm(Melissa officinalis L.), Balm Leaves Extract (Melissa officinalis L.),Balm Oil (Melissa officinalis L.), Balsam Fir Oil (Abies balsamea (L.)Mill.), Balsam Fir Oleoresin (Abies balsamea (L.) Mill.), Balsam, Peru(Myroxylon pereirae Klotzsch), Balsam Oil, Peru (Myroxylon pereiraeKlotzsch), Basil (Ocimum basilicum L.), Basil Oil (Ocimum basilicum L.),Basil Oleoresin (Ocimum basilicum L.), Bay Leaves, West Indian, Extract(Pimenta acris Kostel), Bay Leaves, West Indian, Oil (Pimenta acrisKostel), Bay Leaves, West Indian, Oleoresin (Pimenta acris Kostel), Bay,Sweet (Laurus nobilis L.), Bay Oil, Sweet (Laurus nobilis L.), Beeswax,White (Apis mellifera L.), Benzaldehyde, Benzaldehyde Dimethyl Acetal,Benzaldehyde Glyceryl Acetal, Benzaldehyde Propylene Glycol Acetal,Benzoic Acid, Benzoin, Benzoin Resinoid, Benzophenone, Benzyl Acetate,Benzyl Acetoacetate, Benzyl Alcohol, Benzyl Benzoate, Benzyl ButylEther, Benzyl Butyrate, Benzyl Isobutyrate, Benzyl Cinnamate, Benzyl2,3-Dimethylcrotonate, Benzyl Ethyl Ether, Benzyl Formate,3-Benzyl-4-Heptanone, Benzyl Mercaptan, Benzyl Methoxyethyl Acetal,Benzyl Phenylacetate, Benzyl Propionate, Benzyl Salicylate, BenzylIsovalerate, Bergamot Oil, Birch, Sweet, Oil (Betula lenta L.),Blackberry Bark Extract (Rubus, Spp. Of Section Eubatus), Bois De RoseOil, Borneol, Isoborneol, Bornyl Acetate, Isobornyl Acetate, BornylFormate, Isobornyl Formate, Isobornyl Propionate, Bornyl Valerate,Bornyl Isovalerate (Endo-), Isobornyl Isovalerate, Boronia Absolute(Boronia megastigma Nees), Buchu Leaves Oil (Barosma Spp.), 2-Butanone,Butter Acids, Butter Esters, Butter Starter Distillate, Butyl Acetate,Isobutyl Acetate, Butyl Acetoacetate, Isobutyl Acetoacetate, ButylAlcohol, Isobutyl Alcohol, Isobutyl Angelate, Butyl Anthranilate,Isobutyl Anthranilate, Butylated Hydroxyanisole, ButylatedHydroxytoluene, Isobutyl Benzoate, Butyl Butyrate, Isobutyl Butyrate,Butyl Isobutyrate, Isobutyl Isobutyrate, Butyl Butyryllactate,Alpha-Butylcinnamaldehyde, Butyl Cinnamate, Isobutyl Cinnamate, Butyl2-Decenoate, Butyl Ethyl Malonate, Butyl Formate, Isobutyl Formate,Isobutyl 3-(2-Furan)Propionate, Butyl Heptanoate, Isobutyl Heptanoate,Butyl Hexanoate, Isobutyl Hexanoate, Butyl P-Hydroxy Benzoate,2-Butyl-5- Or 6-Keto-1,4-Dioxane, Butyl Lactate, Butyl Laurate, ButylLevulinate, Alpha-Isobutylphenethyl Alcohol, Butyl Phenylacetate,Isobutyl Phenylacetate, Butyl Propionate, Isobutyl Propionate, IsobutylSalicylate, Butyl Stearate, Butyl Sulfide, Butyl 10-Undecenoate, ButylValerate, Butyl Isovalerate, Butyraldehyde, Isobutyraldehyde, ButyricAcid, Isobutyric Acid, (Tri-)Butyrin, Caffeine, Cajeput Oil (MelaleucaLeucadendron L.), Calcium Acetate, Camphene, D-Camphor, Camphor,Japanese, White, Oil (Cinnamomum camphora (L.) Nees Et Eberm.), CanangaOil, Capsicum Extract (Capsicum Spp.), Capsicum Oleoresin (CapsicumSpp.), Caramel Color, Caraway (Carum carvi L.), Caraway, Black (Nigellasativa L.), Caraway Oil, Carboxymethylcellulose, Cardamom (Elettariacardamomum (L.) Maton), Cardamom Seed Oil (Elettaria cardamomum (L.)Maton), Carmine (Coccus cacti L.), Carob Bean Extract (Ceratonia siliquaL.), Carrot Oil, Carvacrol, Carvacryl Ethyl Ether, Carveol,4-Carvomenthenol, Carvone, Carvyl Acetate, Carvyl Propionate,Beta-Caryophyllene, Cascara Bitterless Extract (Rhamnus purshiana Dc.),Cascarilla Bark Extract (Croton Spp.), Cascarilla Bark Oil (CrotonSpp.), Cassia (Cinnamomum cassia Blume), Cassia Bark Extract (Cinnamomumcassia Blume), Cassia Bark Oil, Cassia Buds (Cinnamomum cassia Blume),Cassie Absolute (Acacia farnesiana (L.) Willd.), Castoreum Oil,Castoreum, Liquid (Castor Spp.), Castor Oil (Ricinus communis L.),Catechu Extract (Acacia catechu Willd.), Catechu Powder (Acacia catechuWilld.), Cayenne (Capsicum annuum L. Var. longum Sendt), Cedar Leaf Oil(Thuja occidentalis L.), Celery Seed (Apium graveolens L.), Celery SeedExtract (Apium graveolens L.), Celery Seed Extract Solid (Apiumgraveolens L.), Celery Seed Oil, Chamomile Flower, English, Oil(Anthemis nobilis L.), Chamomile Flower, Hungarian, Oil (Matricariachamomilla L.), Chamomile Flower, Roman, Extract (Anthemis nobilis L.),Chamomile Flower, Roman, Oil (Anthemis nobilis L.), Cherry Bark, Wild,Extract (Prunus serotina Ehrh.), Cherry Laurel Oil (Ffpa) (Prunuslaurocerasus L.), Cherry Pits Extract (Prunus Spp.), Chervil (AnthriscusCerefolium (L.) Hoffm.), Chicory Extract (Cichorium intybus L.),Cinchona Bark Red (Cinchona succirubra Pav. Or Its Hybrids), CinchonaBark Red Extract (Cinchona succirubra Pav. Or Its Hybrids), CinchonaBark Yellow (Cinchona Spp.), Cinchona Bark Yellow Extract (CinchonaSpp.), Cinchona Extract (Cinchona Spp.), Cinnamaldehyde, CinnamaldehydeEthylene Glycol Acetal, Cinnamic Acid, Cinnamon (Cinnamomum Spp.),Cinnamon Bark Extract (Cinnamomum Spp.), Cinnamon Bark Oil, CinnamonLeaf Oil, Cinnamyl Acetate, Cinnamyl Alcohol, Cinnamyl Butyrate,Cinnamyl Isobutyrate, Cinnamyl Cinnamate, Cinnamyl Formate, CinnamylPhenylacetate, Cinnamyl Propionate, Cinnamyl Isovalerate, Citral, CitralDiethyl Acetal, Citral Dimethyl Acetal, Citric Acid, Citronellal,Citronella Oil, D-Citronellol, Citronelloxyacetaldehyde, CitronellylAcetate, Citronellyl Butyrate, Citronellyl Isobutyrate, CitronellylFormate, Citronellyl Phenylacetate, Citronellyl Propionate, CitronellylValerate, Citrus Peels Extract (Citrus Spp.), Civet Absolute (Viverracivetta Schreber And Viverra zibetha Schreber), Clary (Salvia sclareaL.), Clary Oil (Salvia sclarea L.), Clove Bud Extract (Eugenia Spp.),Clove Bud Oil (Eugenia Spp.), Clove Bud Oleoresin (Eugenia Spp.), CloveLeaf Oil, Madagascar, Clover Tops Red Extract Solid (Trifolium pratenseL.), Cloves (Eugenia Spp.), Clove Stem, Oil (Eugenia Spp.), Coca LeafExtract (Decocainized) (Erythroxylon coca Lam.), Cognac Oil, Green,Cognac Oil, White, Coriander (Coriandrum sativum L.), Coriander Oil(Coriandrum sativum L.), Corn Silk (Zea mays L.), Costus Root Oil(Saussurea lappa Clarke), P-Cresol, Cubebs (Piper cubeba L. F.), CubebOil (Piper cubeba L. F.), Cumin (Cuminum cyminum L.), Cuminaldehyde,Cumin Black (Nigella Sativa L.), Cumin Oil, Curacao Peel Extract (Citrusaurantium L.), Curacao Peel Oil (Citrus aurantium L.), Currant BudsBlack Absolute (Ribes nigrum L.), Cyclohexaneacetic Acid,Cyclohexaneethyl Acetate, Cyclohexyl Acetate, Cyclohexyl Anthranilate,Cyclohexyl Butyrate, Cyclohexyl Cinnamate, Cyclohexyl Formate,Cyclohexyl Propionate, Cyclohexyl Isovalerate, P-Cymene, Dandelion FluidExtract (Taraxacum Spp.), Dandelion Root Extract Solid (Taraxacum Spp.),Davana Oil (Artemisia pallens Wall.), Gamma-Decalactone,Delta-Decalactone, Decanal, Decanal Dimethyl Acetal, Decanoic Acid,1-Decanol, 2-Decenal, Decyl Acetate, Decyl Butyrate, Decyl Propionate,Diacetyl, Dibenzyl Ether, 4,4-Dibutyl-Gamma-Butyrolactone, DibutylSebacate, Diethyl Malate, Diethyl Malonate, Diethyl Sebacate, DiethylSuccinate, Diethyl Tartrate, Dihydrocarveol, Dihydrocarvyl Acetate,Dihydrocoumarin, Dill (Anethum graveolens L.), Dill Oil (Anethumgraveolens L.), Dill Seed Indian (Anethum Spp.), M-Dimethoxybenzene,P-Dimethoxybenzene, 2,4-Dimethylacetophenone, Alpha,Alpha-DimethylbenzylIsobutyrate, 2,6-Dimethyl-5-Heptenal, 2,6-Dimethyloctanal,3,7-Dimethyl-1-Octanol, Alpha,Alpha-Dimethylphenethyl Acetate,Alpha,Alpha-Dimethylphenethyl Alcohol, Alpha,Alpha-DimethylphenethylButyrate, Alpha,Alpha-Dimethylphenethyl Formate, Dimethyl Succinate,1,3-Diphenyl-2-Propanone, Disodium Phosphate, Dittany Of Crete (Origanumdictamnus L.), Gamma-Dodecalactone, Delta-Dodecalactone, 2-Dodecenal,Doggrass Extract (Agropyron repens (L.) Beauv.), Dragon's Blood Extract(Daemonorops Spp. Or Other Botanical Sources), Dulse (Rhodymenia palmata(L.) Grev.), Elder Flowers (Sambucus canadensis L. Or Sambucus NigraL.), Elemi Gum (Canarium Spp.), Elemi Oil (Canarium Spp.), Erigeron Oil(Erigeron candensis L.), Erythrobic Acid, Estragole, Estragon Oil(Artemisia dracunculus L.), P-Ethoxybenzaldehyde, Ethyl Acetate, EthylAcetoacetate, Ethyl 2-Acetyl-3-Phenylpropionate, Ethyl Aconitate (MixedEsters), Ethyl Acrylate, Ethyl Alcohol, Ethyl P-Anisate, EthylAnthranilate, Ethyl Benzoate, Ethyl Benzoylacetate, Alpha-EthylbenzylButyrate, 2-Ethylbutyl Acetate, 2-Ethylbutyraldehyde, Ethyl Butyrate,Ethyl Isobutyrate, 2-Ethylbutyric Acid, Ethyl Cinnamate, EthylCyclohexanepropionate, Ethyl Decanoate, Ethyl Formate, Ethyl3(2-Furyl)Propanoate, 4-Ethylguaiacol, Ethyl Heptanoate,2-Ethyl-2-Heptenal, Ethyl Hexanoate, Ethyl Lactate, Ethyl Laurate, EthylLevulinate, Ethyl 2-Methylbutyrate, Ethyl Methylphenylglycidate, EthylMyristate, Ethyl Nitrite, Ethyl Nonanoate, Ethyl 2-Nonynoate, EthylOctanoate, Ethyl Oleate, Ethyl Palmitate, Ethyl Phenylacetate, Ethyl4-Phenylbutyrate, Ethyl 3-Phenylglycidate, Ethyl 3-Phenylpropionate,Ethyl Propionate, Ethyl Pyruvate, Ethyl Salicylate, Ethyl Sorbate, EthylTiglate, Ethyl 10-Undecenoate, Ethyl Valerate, Ethyl Isovalerate, EthylVanillin, Eucalyptol, Eucalyptus Oil (Eucalyptus globulus Labille),Eugenol, Isoeugenol, Eugenyl Acetate, Isoeugenyl Acetate, EugenylBenzoate, Isoeugenyl Ethyl Ether, Eugenyl Formate, Isoeugenyl Formate,Eugenyl Methyl Ether, Isoeugenyl Methyl Ether, Isoeugenyl Phenylacetate,Farnesol, D-Fenchone, Fenchyl Alcohol, Fennel, Common (Foeniculumvulgare Mill.), Fennel, Sweet (Foeniculum vulgare Mill. Var Dulce(D.C.), Fennel Oil, Sweet (Foeniculum vulgare Mill. Var. dulce Dc.),Fenugreek (Trigonella foenum-graecum L.), Fenugreek Extract (Trigonellafoenum-graecum L.), Fenugreek Oleoresin (Trigonella foenumgraecum L.),Formic Acid, Fumaric Acid, Furfural, Furfuryl Acetate, Furfuryl Alcohol,2-Furfurylidene Butyraldehyde, Furfuryl Mercaptan, 3-(2-Furyl)Acrolein,4-(2-Furyl)-3-Buten-2-One, (2-Furyl)-2-Propanone, Fusel Oil, Refined,Galangal Root (Alpinia Spp.), Galangal Root Extract (Alpinia Spp.),Galangal Root Oil (Alpinia Spp.), Galbanum Oil (Ferula Spp.), GalbanumResin (Ferula Spp.), Garlic Oil (Allium sativum L.), Genet Absolute(Spartium junceum L.), Genet Extract (Spartium junceum L.), Gentian RootExtract (Gentiana lutea L.), Geraniol, Elemi Gum (Canarium Spp.), ElemiOil (Canarium Spp.), Erigeron Oil (Erigeron candensis L.), ErythrobicAcid, Estragole, Estragon Oil (Artemisia dracunculus L.),P-Ethoxybenzaldehyde, Ethyl Acetate, Ethyl Acetoacetate, Ethyl2-Acetyl-3-Phenylpropionate, Ethyl Aconitate (Mixed Esters), EthylAcrylate, Ethyl Alcohol, Ethyl P-Anisate, Ethyl Anthranilate, EthylBenzoate, Ethyl Benzoylacetate, Alpha-Ethylbenzyl Butyrate, 2-EthylbutylAcetate, 2-Ethylbutyraldehyde, Ethyl Butyrate, Ethyl Isobutyrate,2-Ethylbutyric Acid, Ethyl Cinnamate, Ethyl Cyclohexanepropionate, EthylDecanoate, Ethyl Formate, Ethyl 3(2-Furyl)Propanoate, 4-Ethylguaiacol,Ethyl Heptanoate, 2-Ethyl-2-Heptenal, Ethyl Hexanoate, Ethyl Lactate,Ethyl Laurate, Ethyl Levulinate, Ethyl 2-Methylbutyrate, EthylMethylphenylglycidate, Ethyl Myristate, Ethyl Nitrite, Ethyl Nonanoate,Ethyl 2-Nonynoate, Ethyl Octanoate, Ethyl Oleate, Ethyl Palmitate, EthylPhenylacetate, Ethyl 4-Phenylbutyrate, Ethyl 3-Phenylglycidate, Ethyl3-Phenylpropionate, Ethyl Propionate, Ethyl Pyruvate, Ethyl Salicylate,Ethyl Sorbate, Ethyl Tiglate, Ethyl 10-Undecenoate, Ethyl Valerate,Ethyl Isovalerate, Ethyl Vanillin, Eucalyptol, Eucalyptus Oil(Eucalyptus globulus Labille), Eugenol, Isoeugenol, Eugenyl Acetate,Isoeugenyl Acetate, Eugenyl Benzoate, Isoeugenyl Ethyl Ether, EugenylFormate, Isoeugenyl Formate, Eugenyl Methyl Ether, Isoeugenyl MethylEther, Isoeugenyl Phenylacetate, Farnesol, D-Fenchone, Fenchyl Alcohol,Fennel, Common (Foeniculum vulgare Mill.), Fennel, Sweet (Foeniculumvulgare Mill. Var Dulce (D.C.), Fennel Oil, Sweet (Foeniculum vulgareMill. Var. dulce Dc.), Fenugreek (Trigonella foenum-graecum L.),Fenugreek Extract (Trigonella foenum-graecum L.), Fenugreek Oleoresin(Trigonella foenumgraecum L.), Formic Acid, Fumaric Acid, Furfural,Furfuryl Acetate, Furfuryl Alcohol, 2-Furfurylidene Butyraldehyde,Furfuryl Mercaptan, 3-(2-Furyl)Acrolein, 4-(2-Furyl)-3-Buten-2-One,(2-Furyl)-2-Propanone, Fusel Oil, Refined, Galangal Root (Alpinia Spp.),Galangal Root Extract (Alpinia Spp.), Galangal Root Oil (Alpinia Spp.),Galbanum Oil (Ferula Spp.), Galbanum Resin (Ferula Spp.), Garlic Oil(Allium sativum L.), Genet Absolute (Spartium junceum L.), Genet Extract(Spartium junceum L.), Gentian Root Extract (Gentiana lutea L.),Geraniol, Labdanum Absolute (Cistus Spp.), Labdanum Oil (Cistus Spp.),Labdanum Oleoresin (Cistus Spp.), Lactic Acid, Laurel Berries (Laurusnobilis L.), Laurel Leaves Extract (Laurus nobilis L.), Lauric Acid,Lauric Aldehyde, Lauryl Acetate, Lauryl Alcohol, Lavandin Oil (Lavandulahybrida), Lavender (Lavandula officinalis Chaix), Lavender Absolute(Lavandula officinalis Chaix), Lavender Concrete (Lavandula officinalisChaix), Lavender Oil (Lavandula officinalis Chaix), Lemon Extract(Citrus limon (L.) Burm. F.), Lemongrass Oil, Lemon Oil, Lemon OilTerpeneless (Citrus limon (L.) Burm. F.), Levulinic Acid, LicoriceExtract (Glycyrrhiza Spp.), Licorice Extract Powder (Glycyrrhiza glabraL.), Licorice Root (Glycyrrhiza glabra L.), Lime Oil, Lime Oil,Terpeneless (Citrus aurantifolia (Christman) Swingle), D-Limonene,Linaloe Wood Oil (Bursera delpechiana Poiss. And Other Bursera Spp.),Linalool, Linalyl Acetate, Linalyl Anthranilate, Linalyl Benzoate,Linalyl Butyrate, Linalyl Isobutyrate, Linalyl Cinnamate, LinalylFormate, Linalyl Hexanoate, Linalyl Octanoate, Linalyl Propionate,Linalyl Isovalerate, Linden Flowers (Tilia glabra Vent.), Locust Gum(Ceratonia siliqua L.), Lovage (Levisticum officinale Koch), LovageExtract (Levisticum officinale Koch), Lovage Oil (Levisticum officinaleKoch), Mace (Myristica fragrans Houtt.), Mace Oil (Myristica fragransHoutt.), Mace Oleoresin (Myristica fragrans Houtt.), L-Malic Acid,Maltol, Mandarin Oil, Expressed, Marigold, Pot (Calendula officinalisL.), Marjoram Oleoresin (Majorana hortensis Moench-Origanum MajoranaL.), Marjoram, Pot (Origanum vulgare L.), Marjoram Seed (Majoranahortensis Moench-Origanum Majorana L.), Marjoram, Sweet (Majoranahortensis Moench-Origanum Majorana L.), Marjoram Oil, Sweet (Origanummajorana), P-Mentha-1,8-Dien-7-Ol, Menthol Racemic, (+)-Neoisomenthol,Menthone, Menthyl Acetate, Menthyl Isovalerate, P-Methoxybenzaldehyde,2-Methoxy-4-Methylphenol, 4-(P-Methoxyphenyl)-2-Butanone,1-(P-Methoxyphenyl)-1-Penten-3-One, 1-(P-Methoxyphenyl)-2-Propanone,2-Methoxy-4-Vinylphenol, Methyl Acetate, 4′-Methylacetophenone,2-Methylallyl Butyrate, Methyl Anisate, O-Methylanisole,P-Methylanisole, Methyl Anthranilate, Methyl Benzoate,Alpha-Methylbenzyl Acetate, Alpha-Methylbenzyl Alcohol,Alpha-Methylbenzyl Butyrate, Alpha-Methylbenzyl Isobutyrate,Alpha-Methylbenzyl Formate, Alpha-Methylbenzyl Propionate, MethylP-Tert-Butylphenylacetate, 2-Methylbutyraldehyde, 3-Methylbutyraldehyde,Methyl Butyrate, Methyl Isobutyrate, 2-Methylbutyric Acid, MethylCellulose, Alpha-Methylcinnamaldehyde, Methyl Cinnamate,6-Methylcoumarin, Methylcyclopentenolone,4-(3,4-Methylenedioxyphenyl)-2-Butanone, 5-Methylfurfural, Methyl2-Furoate, 2-Methyl-3(2-Furyl)Acrolein, Methyl Heptanoate,2-Methylheptanoic Acid, 6-Methyl-5-Hepten-2-One, Methyl Hexanoate,Methyl 2-Hexenoate, Methyl P-Hydroxybenzoate, Methyl-Alpha-Ionone,Methyl-Beta-Ionone, Methyl-Delta-Ionone, Alpha-Iso-Methylionone, MethylLaurate, Methyl Mercaptan, Methyl O-Methoxybenzoate, MethylN-Methylanthranilate, Methyl 2-Methylbutyrate, Methyl3-Methylthiopropionate, Methyl 4-Methylvalerate, Methyl Myristate,Methyl Beta-Naphthyl Ketone, Methyl Nonanoate, Methyl 2-Nonenoate,Methyl 2-Nonynoate, 2-Methyloctanal, Methyl Octanoate, Methyl2-Octynoate, 4-Methyl-2,3-Pentanedione, 4-Methyl-2-Pentanone,Beta-Methylphenethyl Alcohol, Methyl Phenylacetate,3-Methyl-4-Phenyl-3-Butene-2-One, 2-Methyl-4-Phenyl-2-Butyl Acetate,2-Methyl-4-Phenyl-2-Butyl Isobutyrate, 2-Methyl-4-Phenylbutyraldehyde,3-Methyl-2-Phenylbutyraldehyde, Methyl 4-Phenylbutyrate,4-Methyl-1-Phenyl-2-Pentanone, Methyl 3-Phenylpropionate, MethylPropionate, 2-Methyl-3-(P-Isopropylphenyl)Propionaldehyde,6-Methylquinoline, Methyl Salicylate, Methyl Sulfide,3-(Methylthio)Propionaldehyde, 2-Methyl-3-Tolylpropionaldehyde,2-Methylundecanal, Methyl 9-Undecenoate, Methyl 2-Undecynoate, MethylValerate, Methyl Isovalerate, 2-Methylvaleric Acid, Mimosa Absolute(Acacia decurrens Willd. Var. dealbata), Monosodium Glutamate, MountainMaple Extract Solid (Acer spicatum Lam.), Musk Tonquin (Moschusmoschiferus L.), Mustard, Brown (Brassica Spp.), Mustard, Yellow(Brassica Spp.), Myrcene, Myristaldehyde, Myristic Acid, Myrrh Gum(Commiphora Spp.), Myrrh Oil (Commiphora Spp.), Beta-NaphthylAnthranilate, Beta-Naphthyl Ethyl Ether, Naringen Extract (Citrusparadisi Macf.), Nerol, Neroli Bigarde Oil (Citrus aurantium L.),Nerolidol, Neryl Acetate, Neryl Butyrate, Neryl Isobutyrate, NerylFormate, Neryl Propionate, Neryl Isovalerate, Nitrous Oxide,2,6-Nonadien-1-Ol, Gamma-Nonalactone, Nonanal, 1,3-Nonanediol Acetate(Mixed Esters), Nonanoic Acid, 2-Nonanone, Nonanoyl4-Hydroxy-3-Methoxybenzylamide, Nonyl Acetate, Nonyl Alcohol, NonylOctanoate, Nonyl Isovalerate, Nutmeg (Myristica fragrans Houtt.), NutmegOil, Oak Chips Extract (Quercus alba L.), Oakmoss Absolute (EverniaSpp.), Gamma-Octalactone, Octanal, Octanal Dimethyl Acetal, OctanoicAcid, 1-Octanol, 2-Octanol, 2-Octanone, 3-Octanone,3-(Hydroxymethyl)-2-Heptanone, 1-Octen-3-Ol, Octyl Acetate, OctylButyrate, Octyl Isobutyrate, Octyl Formate, Octyl Heptanoate, OctylOctanoate, Octyl Phenylacetate, Octyl Propionate, Octyl Isovalerate,Oleic Acid, Olibanum Oil (Boswellia Spp.), Onion Oil (Allium cepa L.),Onion Flakes, Onion Powder, onion Extract, Orange Blossoms Absolute,Orange Flowers (Citrus aurantium L.), Orange Leaf Absolute (Citrusaurantium L.), Orange Oil Distilled (Citrus sinensis (L.) Osbeck),Orange Oil Terpeneless (Citrus sinensis (L.) Osbeck), Orange Peel Oil,Bitter (Citrus aurantium L.), Orange Peel, Sweet, Extract (Citrussinensis L. Osbeck), Orange Peel Oil, Sweet (Citrus sinensis (L.)Osbeck), Orange Peel, Sweet, Oil, Terpeneless (Citrus sinensis L.Osbeck), Oregano (Lippia Spp.), Origanum Oil (Extractive) (Thymuscapitatus L. Hoffmanns & Link), Orris Concrete Liquid Oil (Irisflorentina L.), Orris Root Extract (Iris florentina L.), Palmarosa Oil(Cymbopogon martini (Roxb.) Stapf), Palmitic Acid, Paprika (Capsicumannuum L.), Paprika Oleoresin (Capsicum annuum L.), Parsley(Petroselinum crispum (Miller) Nyman-P. Sativum Hoffm.), Parsley Oil,Parsley Oleoresin (Petroselinum Spp.), Parsnip (Pastinaca sativa),Parsnip, Dehydrated, Parsnip Extract, Patchouly Oil, Pennyroyal Oil(Mentha pulegium L.), Omega-Pentadecalactone, 2,3-Pentanedione,2-Pentanone, 4-Pentenoic Acid, Pepper, Black (Piper nigrum L.), Pepper,Black, Oil (Piper nigrum L.), Pepper, Black, Oleoresin (Piper nigrumL.), Peppermint Leaves (Mentha piperita L.), Peppermint Oil, Pepper(Capsicum frutescens L. (Capsicum annuum L.)), Pepper, Red (Capsicumfrutescens L. (Capsicum annuum L.)), Pepper, Green (Capsicum frutescensL. (Capsicum annuum L.)), Pepper, Orange (Capsicum frutescens L.(Capsicum annuum L.)), Pepper, Yellow (Capsicum frutescens L. (Capsicumannuum L.)), Pepper, White (Piper nigrum L.), Pepper, White, Oil (Pipernigrum L.), Pepper, White, Oleoresin (Piper nigrum L.), Petitgrain,Lemon, Oil (Citrus limon L. Burm. F), Petitgrain Mandarin Oil (Citrusreticulata Blanco Var. Mandarin), Petitgrain Paraguay Oil,Alpha-Phellandrene, Phenethyl Acetate, Phenethyl Alcohol, PhenylethylAnthranilate, Phenethyl Benzoate, Phenethyl Butyrate, PhenethylIsobutyrate, Phenethyl Cinnamate, Phenethyl Formate, Phenethyl2-Furoate, Phenethyl Phenylacetate, Phenethyl Propionate, PhenethylSalicylate, Phenethyl Senecioate, Phenethyl Tiglate, PhenethylIsovalerate, Phenoxyacetic Acid, 2-Phenoxyethyl Isobutyrate,Phenylacetaldehyde, Phenylacetaldehyde 2,3-Butylene Glycol Acetal,Phenylacetaldehyde Dimethyl Acetal, Phenylacetaldehyde Glyceryl Acetal,Phenylacetic Acid, 4-Phenyl-2-Butanol, 4-Phenyl-3-Buten-2-ol,4-Phenyl-3-Buten-2-One, 4-Phenyl-2-Butyl Acetate,1-Phenyl-3-Methyl-3-Pentanol, 1-Phenyl-1-Propanol, 3-Phenyl-1-Propanol,2-Phenylpropionaldehyde, 3-Phenylpropionaldehyde,2-Phenylpropionaldehyde Dimethyl Acetal, 3-Phenylpropionic Acid,3-Phenylpropyl Acetate, 2-Phenylpropyl Butyrate, 2-PhenylpropylIsobutyrate, 3-Phenylpropyl Isobutyrate, 3-Phenylpropyl Cinnamate,3-Phenylpropyl Formate, 3-Phenylpropyl Hexanoate, 3-PhenylpropylPropionate, 2-(3-Phenylpropyl)Tetrahydrofuran, 3-PhenylpropylIsovalerate, Phosphoric Acid, Pimenta Leaf Oil, Alpha-Pinene,Beta-Pinene, Pine Needle, Dwarf, Oil (Pinus mugo Turra Var. pumilio(Haenke) Zenari), Pine Needle Oil (Abies Spp.), Pine Scotch Oil (Pinussylvestris L.), Pine Tar Oil (Pinus palustris Mill. And Other PinusSpp.), Piperidine, Piperine, D-Piperitone, Piperonal, Piperonyl Acetate,Piperonyl Isobutyrate, Pipsissewa Leaves Extract (Chimaphila umbellataNutt.), Polysorbate 20, Polysorbate 60, Polysorbate 80, Pomegranate BarkExtract (Punica granatum L.), Poppy Seed (Papaver somniferum L.),Potassium Acetate, Potassium Sorbate, Propenylguaethol, Propionaldehyde,Propionic Acid, Propyl Acetate, Isopropyl Acetate,P-Isopropylacetophenone, Propyl Alcohol, Isopropyl Alcohol,P-Propylanisole, Propyl Benzoate, Isopropyl Benzoate, P-IsopropylbenzylAlcohol, Propyl Butyrate, Isopropyl Butyrate, Propyl Isobutyrate,Isopropyl Isobutyrate, Propyl Cinnamate, Isopropyl Cinnamate, PropyleneGlycol, Propylene Glycol Alginate, Propylene Glycol Stearate, PropylFormate, Isopropyl Formate, Propyl 2-Furanacrylate, Propyl 2-Furoate,Propyl Gallate, Propyl Heptanoate, Propyl Hexanoate, IsopropylHexanoate, Propyl P-Hydroxybenzoate, 3-Propylidenephthalide,Alpha-Propylphenethyl Alcohol, P-Isopropyl Phenylacetaldehyde, PropylPhenylacetate, Isopropyl Phenylacetate,3-(P-Isopropylphenyl)Propionaldehyde, Propyl Propionate, IsopropylPropionate, Propyl Isovalerate, Isopropyl Isovalerate, Isopulegol,Pulegone, Isopulegone, Isopulegyl Acetate, Pyridine, Pyroligneous Acid,Pyroligneous Acid, Extract, Pyruvaldehyde, Pyruvic Acid, Quassia Extract(Picrasma excelsa (Sw.) Planch.-Quassia Amara L.), Quebracho BarkExtract, Quillaia (Quillaja saponaria Molina), Quince Seed Extract(Cydonia Spp.), Quinine Bisulfate, Quinine Hydrochloride, QuinineSulfate, Isoquinoline, Rhatany Extract (Krameria Spp.), Rhodinol,Rhodinyl Acetate, Rhodinyl Butyrate, Rhodinyl Isobutyrate, RhodinylFormate, Rhodinyl Phenylacetate, Rhodinyl Propionate, RhodinylIsovalerate, Rose Absolute (Rosa Spp.), Rose Oil (Rosa damascena Mill.),Rose Hips Extract (Rosa Spp.), Rosemary (Rosemarinus officinalis L.),Rosemary Oil (Rosemarinus officinalis L.), Rose Water, Stronger (Rosacentifolia L.), Rue (Ruta graveolens L.), Rue Oil (Ruta graveolens L.),Rum Ether, Saccharine, Sodium Salt, Saffron (Crocus sativus L.), SaffronExtract (Crocus sativus L.), Sage (Salvia officinalis L.), Sage Oil(Salvia officinalis L.), Sage Oleoresin (Salvia officinalis L.), SageOil, Spanish (Salvia lavandulaefolia Vahl.), Salicylaldehyde, SandalwoodYellow Oil (Santalum album L.), Santalol (Alpha And Beta), SantalylAcetate, Santalyl Phenylacetate, Sarsaparilla Extract (Smilax Spp.),Sassafras Bark Extract (Safrol-Free) (Sassafras albidum (Nutt.) Nees),Sassafras Leaves (Safrol-Free) (Sassafras albidum (Nutt.) Nees), Savory,Summer (Satureja hortensis L.), Savory Summer Oil (Satureja hortensisL.), Savory, Summer, Oleoresin (Satureja hortensis L.), Savory, Winter(Satureja montana L.), Savory Winter Oil (Satureja montana L.), Savory,Winter, Oleoresin (Satureja montana L.), Schinus Molle Oil (Schinusmolle L.), Skatole, Sloe Berries (Prunus spinosa L.), Sloe BerriesExtract (Prunus spinosa L.), Sloe Berries Extract Solid (Prunus spinosaL.), Snakeroot Oil, Canadian (Asarum canadense L.), Sodium Acetate,Sodium Benzoate, Sodium Citrate, Sodium Hexametaphosphate, SorbitanMonostearate, D-Sorbitol, Sour Cream, Sour Cream Solids, Spearmint(Mentha spicata L.), Spearmint Extract (Mentha spicata L.), SpearmintOil (Mentha spicata L.), Spike Lavender Oil (Lavandula Spp.), Spruce Oil(Tsuga And Picea Spp.), Stearic Acid, Storax (Liquidambar Spp.), StyraxExtract (Liquidambar Spp.), Sucrose Octaacetate, Sulfur Dioxide, TagetesOil (Tagetes erecta L.; T. patula L.; Or T. Glandulifera Schrank),Tangerine Oil (Citrus reticulata Blanco), Tannic Acid (Quercus Spp.),Tarragon (Artemisia dracunculus L.), Tartaric Acid (D-, L-, Dl-, Meso-),Alpha-Terpineol, Terpinolene, Terpinyl Acetate (Isomer Mixture),Beta-Terpinyl Anthranilate, Terpinyl Butyrate, Terpinyl Isobutyrate,Terpinyl Cinnamate, Terpinyl Formate, Terpinyl Propionate, TerpinylIsovalerate, Tetrahydrofurfuryl Acetate, Tetrahydrofurfuryl Alcohol,Tetrahydrofurfuryl Butyrate, TetrahydrofurfurylPropionate,3,4,5,6-Tetrahydropseudoionone, Tetrahydrolinalool, TetramethylEthylcyclohexenone (Mixture Of Isomers), 2-Thienyl Mercaptan, Thyme(Thymus vulgaris L.), Thyme Oil (Thymus vulgaris L.), Thyme, White, Oil(Thymus vulgaris L.), Thymol, Tolualdehyde Glyceryl Acetal (Mixed O-,M-, P-), Tolualdehydes (Mixed O,M,P), Tolu, Balsam, Extract (MyroxylonSpp.), Tolu, Balsam, Gum (Myroxylon Spp.), P-Tolylacetaldehyde, O-TolylAcetate, P-Tolyl Acetate, 4-(P-Tolyl)-2-Butanone, P-Tolyl Isobutyrate,P-Tolyl Laurate, P-Tolyl Phenylacetate, P-Tolyl Phenylacetate,2-(P-Tolyl)Propionaldehyde, Tragacanth Gum (Astragalus Spp.), TributylAcetylcitrate, Tricalcium Phosphate, 2-Tridecenal, Triethyl Citrate,Tuberose Oil (Polianthes tuberosa L.), Turmeric (Curcuma longa L.),Turmeric Extract (Curcuma longa L.), Turmeric Oleoresin (Curcuma longaL.), Turpentine Gum (Pinus Spp.), Turpentine, Steam Distilled (PinusSpp.), 2,3-Undecadione, Gamma-Undecalactone, Undecanal, 2-Undecanone,9-Undecenal, 10-Undecenal, 10-Undecen-1-Yl Acetate, Undecyl Alcohol,Valeraldehyde, Valerian Root Extract (Valeriana officinalis L.),Valerian Root Oil (Valeriana officinalis L.), Valeric Acid, IsovalericAcid, Gamma-Valerolactone, Vanilla (Vanilla Spp.), Vanilla Extract(Vanilla Spp.), Vanilla Oleoresin (Vanilla Spp.), Vanillin, VanillinAcetate, Veratraldehyde, Violet Leaves Absolute (Viola odorata L.),Walnut Hull Extract (Juglans Spp.), Wintergreen Extract (Gaultheriaprocumbens L.), Wintergreen Oil (Gaultheria procumbens L.), Wormwood(Artemisia Absinthium L.), Wormwood Extract (Artemisia absinthium L.),Wormwood Oil (Artemisia absinthium L.), Yarrow Herb (Achilleamillefolium L.), Yerba Santa Fluid Extract (Eriodictyon californicum(Hook And Am) Torr, Ylang Ylang Oil (Cananga odorata Hook. F. AndThomas), Yucca Joshua Tree (Yucca brevifolia Engelm.), Yucca MohaveExtract (Yucca Spp.), Zedoary (Curcuma zedoaria (Berg.) Rosc.), ZedoaryBark Extract (Curcuma zedoaria (Berg.) Rosc.), Zingerone, AcetaldehydeButyl Phenethyl Acetal, Acetylpyrazine, Allyl Methyl Disulfide,2-Benzofurancarboxaldehyde, Biphenyl, Butylamine, Sec-Butyl Ethyl Ether,2-Isobutyl-3-Methoxypyrazine,2-Isobutyl-3-Methylpyrazine,2-Isobutylthiazole,2-Trans,4-Trans-Decadienal, 2,3-Diethylpyrazine, 2,6-Dimethoxyphenol,3,4-Dimethoxy-1-Vinylbenzene, P-Alpha-Dimethylbenzyl Alcohol,2,6-Dimethyl-4-Heptanol, 2,6-Dimethyl-10-Methylene-2,6,11-Dodecatrienal,3,7-Dimethyl-6-Octenoic Acid, 2,4-Dimethyl-2-Pentenoic Acid,P,Alpha-Dimethylstyrene, 2,4-Dimethyl-5-Vinylthiazole,2,2′-(Dithiodimethylene)-Difuran, 1-Ethyl-2-Acetylpyrrole, EthylTrans-2,Cis-4-Decadienoate, 2-Ethyl-3,(5 Or 6)-Dimethylpyrazine,3-Ethyl-2,6-Dimethylpyrazine, 2-Ethyl-1-Hexanol,3-Ethyl-2-Hydroxy-2-Cyclopenten-1-One,5-Ethyl-3-Hydroxy-4-Methyl-2(5h)-Furanone, 2-Ethyl-5-Methylpyrazine,2-Ethyl-3-Methylpyrazine, P-Ethylphenol, Ethyl (P-Tolyloxy)Acetate,2-Furanmethanethiol Formate, Furfuryl Methyl Ether, Furfuryl MethylSulfide, Furfuryl Isopropyl Sulfide, Furfuryl Thioacetate, 2-FurylMethyl Ketone, (2e,4e)-Heptadienal, Trans-2-Heptenal, Nootkatone,Delta-Hexalactone, 3,4-Hexanedione, Trans-2-Hexenoic Acid, 3-HexenoicAcid, Cis-3-Hexen-1-Yl Acetate, Hexyl Isobutyrate, 1-Hydroxy-2-Butanone,4-Hydroxy-2,5-Dimethyl-3(2h)-Furanone, Gamma-Ionone, P-Menthan-2-One,P-Mentha-8-Thiol-3-One, P-Menth-1-Ene-9-Al, P-Menth-1-En-3-Ol,2-Mercaptopropionic Acid, O-Methoxycinnamaldehyde,P-Methoxy-Alpha-Methylcinnamaldehyde, 2,5 Or 6-Methoxy-3-Methylpyrazine(Mixture Of Isomers), 1-Methyl-2-Acetylpyrrole, Methylated Silica,4-Methylbiphenyl, 3-Methylcrotonic Acid, 2-Methyl-3-Furanthiol,2-Methyl-3-,5 Or 6-(Furfurylthio)Pyrazine (Mixture Of Isomers),5-Methyl-2,3-Hexanedione, 2-Methylhexanoic Acid,2-Methyl-5-Methoxythiazole, 1-Methylnaphthalene, 2-Methyl-2-Pentenal,2-Methyl-2-Pentenoic Acid, 3-Methyl-2-(2-Pentenyl)-2-Cyclopenten-1-One,Alpha-Methylphenethyl Butyrate, Methyl Phenethyl Ether,5-Methyl-2-Phenyl-2-Hexenal, 4-Methyl-2-Phenyl-2-Pentenal, Methyl PropylDisulfide, Methyl 2-Pyrrolyl Ketone, 5-Methylquinoxaline,4-Methyl-5-Thiazoleethanol, 4-Methyl-5-Thiazoleethanol Acetate,2-Methylthioacetaldehyde, 1-(Methylthio)-2-Butanone,(Methylthio)Methylpyrazine (Mixture Of Isomers),5-Methyl-2-Thiophenecarboxaldehyde, O-(Methylthio)-Phenol,2-Methyl-5-Vinylpyrazine (Re-Gras), 2,4-Nonadienal, 2-Nonenal,Delta-Octalactone, 2-Octenal, Paraffin Wax, 2,4-Pentadienal, 2-Pentenal,Isopentylamine, Phenethylamine, Phenethyl Hexanoate, PhenethylOctanoate, Phenol, 2-Phenyl-2-Butenal, Phenyl Disulfide,1-Phenyl-1,2-Propanedione, Propenyl Propyl Disulfide, Propyl Disulfide,Isopropyl Tiglate, Pyrazine Ethanethiol, Pyrazinyl Methyl Sulfide,2-Pyridinemethanethiol, 4,5,6,7-Tetrahydro-3,6-Dimethylbenzofuran,Tetrahydro-4-Methyl-2-(2-Methylpropen-1-Yl)Pyran,2,3,5,6-Tetramethylpyrazine, 2,2′-(Thiodimethylene)-Difuran, 4-Thujanol,O-Toluenethiol, Trimethylamine, P-Alpha,Alpha-Trimethylbenzyl Alcohol,1-(2,6,6-Trimethyl-1-Cyclohexen-1-Yl)-2-Buten-1-One,2,3,5-Trimethylpyrazine, Undecanoic Acid, 2-Undecanol, 10-UndecenoicAcid, 2,6-Xylenol, 2-Acetyl-3-Ethylpyrazine, 2-Acetylpyridine,Beta-Alanine, Allyl Methyl Trisulfide, Arabinogalactan, L-Arabinose,Benzothiazole, Bis(2-Methyl-3-Furyl) Disulfide, Bis(2-Methyl-3-Furyl)Tetrasulfide, 2-Sec-Butylcyclohexanone, Cyclopentanethiol, L-Cysteine,4-Decenal, Diallyl Trisulfide, 4,5-Dihydro-3(2h)Thiophenone,2,4-Dimethyl-5-Acetylthiazole, 3,4-Dimethyl-1,2-Cyclopentadione,3,5-Dimethyl-1,2-Cyclopentadione,Spiro(2,4-Dithia-1-Methyl-8-Oxabicyclo(3.3.0)Octane-3,3′-(1′-Oxa-2′-Methyl)-Cyclopentane),2,3-Dimethylpyrazine, 2,5-Dimethylpyrazine, 2,6-Dimethylpyrazine,4,5-Dimethylthiazole, Dimethyl Trisulfide, Dipropyl Trisulfide, DisodiumSuccinate, Ethyl 2,4-Dioxohexanoate, Ethyl 2-Mercaptopropionate,2-Ethyl(Or Methyl)-(3,5 And 6)-Methoxypyrazine, 2-Ethylpyrazine, EthylThioacetate, Furfuryl 3-Methylbutanoate, N-Furfurylpyrrole, L-GlutamicAcid, Glyceryl Tripropanoate, Glycine, 2-Heptanol, 4-Heptenal,3-Hexanone, 4-Hydroxybutanoic Acid Lactone,3-(Hydroxymethyl)-2-Octanone, 4-Hydroxy-3-Pentenoic Acid Lactone,5-Hydroxyundecanoic Acid Lactone, D,L-Isoleucine, Isopropenylpyrazine,L-Leucine, 3-Mercapto-2-Butanone, 2-Mercaptomethylpyrazine,3-Mercapto-2-Pentanone, D,L-Methionine, Methoxypyrazine,2-Methyl-1-Butanethiol, 3-Methyl-2-Butanethiol,1-Methyl-2,3-Cyclohexadione,5h-5-Methyl-6,7-Dihydrocyclopenta(B)Pyrazine,3-(5-Methyl-2-Furyl)-Butanal, Methyl Propyl Trisulfide,2-Methylpyrazine, Methyl Thiobutyrate, Methyl 2-Thiofuroate,3-Methylthiopropyl Isothiocyanate, 4-Methyl-5-Vinylthiazole,2-Naphthalenthiol, 2-Nonanol, 2-Pentanol, 2-Pentylfuran,3-Phenyl-4-Pentenal, L-Proline, Tetrahydrofurfuryl Cinnamate,5,6,7,8-Tetrahydroquinoxaline, Thiamine Hydrochloride, 2-ThienylDisulfide, 3,5,5-Trimethyl-1-Hexanol, 2,4,5-Trimethylthiazole, Acetone,2-Acetyl-3,5(And 6)-Dimethylpyrazine, 2-Acetylthiazole, AllylThiopropionate, Benzyl Trans-2-Methyl-2-Butenoate, Bisabolene,Butan-3-One-2-Yl Butanoate, 3-Butylidenephthalide, 3-N-Butylphthalide,Di(Butan-3-One-1-Yl) Sulfide, 2,3-Diethyl-5-Methylpyrazine, DifurfurylEther, 5,7-Dihydro-2-Methylthieno(3,4-D)Pyrimidine,3,7-Dimethylocta-2,6-Dienyl 2-Ethylbutanoate, 2-Ethoxythiazole, Ethyl2-Ethyl-3-Phenylpropanoate, Ethyl 3-Hexenoate, Ethyl3-Methylthiopropionate, Ethyl Cis-4-Octenoate, 2-Ethylthiophenol,Furfuryl Propionate, Furfuryl Thiopropionate, Heptanoic Acid, 4-HeptenalDiethyl Acetal, 3-Heptyldihydro-5-Methyl-2(3h)-Furanone, 3-Hexanol,4-Hexene-3-One, Cis-3-Hexenyl Formate, N-Hexyl 2-Butenoate,6-Hydroxy-3,7-Dimethyloctanoic Acid Lactone, Hydroxynonanoic Acid,Delta-Lactone, 2-Keto-4-Butanethiol, 2-Methoxy-3(5 And6)-Isopropylpyrazine, 2-Methylbutyl 2-Methylbutyrate,3-Methyl-2-Cyclohexen-1-One, Methyl 3,7-Dimethyl-6-Octenoate, MethylFurfuryl Disulfide, 6-Methyl-3,5-Heptadien-2-One, Methyl 3-Hexenoate,5-Methyl-5-Hexen-2-One, 2-Methyl-5-(Methylthio)Furan, MethylCis-4-Octenoate, 4-Methyl-3-Penten-2-One, 2-Methylpropyl3-Methylbutyrate, 2-(2-Methylpropyl)Pyridine,3-(2-Methylpropyl)Pyridine, 2-(1-Methylpropyl)Thiazole,2-Methyltetrahydrofuran-3-One, 3-(Methylthio)Butanal,4-(Methylthio)-2-Butanone, 4-(Methylthio)-4-Methyl-2-Pentanone,Nona-2-Trans-6-Cis-Dienal, 2,6-Nonadienal Diethyl Acetal,Trans-2-Nonen-1-Ol, 9,12-Octadecadienoic Acid (48%) And9,12,15-Octadecatrienoic Acid (52%), 3-Oxobutanal Dimethyl Acetal,1-Penten-3-One, 2-Pentylpyridine, Phenylacetaldehyde Diisobutyl Acetal,Propyl Thioacetate, Pyrrole, P-Tolyl 3-Methylbutyrate, 2-Tridecanone,2,6,6-Trimethylcyclohexa-1,3-Dienyl Methanal,1,3,3-Trimethyl-2-Norbornanyl Acetate, 3-Acetyl-2,5-Dimethylfuran,2-Butyl-2-Butenal, N-Butyl 2-Methylbutyrate, 3-Ethylpyridine,2-Formyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Ene, Alpha-Furfuryl Octanoate,Alpha-Furfuryl Pentanoate, Glyceryl Tribenzoate, 2-Hepten-4-One,3-Hepten-2-One, 2-Heptylfuran, Cis-3-Hexenyl Butyrate, Cis-3-HexenylHexanoate, Capsaicin,2-Hydroxymethyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Enyl Formate,2-Isopropyl-5-Methyl-2-Hexenal, 2-Methyl-2-Butenal, MethylDihydrojasmonate, 5-Methyl-3-Hexen-2-One, Methyl Jasmonate, MethylLinoleate (48%) Methyl Linolenate (52%) Mixture, Methyl4-(Methylthio)Butyrate, 2-Methylpentanal, 4-(Methylthio)Butanal,3-(Methylthio)Propanol, 3-Octen-2-One, 3-Penten-2-One, Pentyl 2-FurylKetone, Propylene Glycol Dibenzoate,1-(2,6,6-Trimethylcyclohexa-1,3-Dienyl)-2-Buten-1-One,2,6,6-Trimethylcyclohex-2-Ene-1,4-Dione, 2,4-Undecadienal, 2-Undecenal,3-Acetylpyridine, Cycloheptadeca-9-En-1-One, 1,1-Dimethoxyethane,2,4-Dimethylbenzaldehyde, Ethyl 3-Hydroxybutyrate,Trans,Trans-2,4-Hexadienal, 4-Hexen-1-Ol, Isobutyl 2-Butenoate,2-Methoxy-3-(1-Methylpropyl)Pyrazine, 3-Methyl-1-Cyclopentadecanone,1-Methyl-1-Cyclopenten-3-One, 1-Methyl-3-Methoxy-4-Isopropylbenzene,3-Methylpentanoic Acid, 3-(Methylthio)-1-Hexanol, Myrtenol, 3-Nonanone,2,2,4-Trimethyl-1,3-Oxacyclopentane,2,6,10-Trimethyl-2,6,10-Pentadecatrien-14-One, Valencene, D,L-Valine,Dl-(3-Amino-3-Carboxypropyl)Dimethylsulfonium Chloride,Dehydrodihydroionol, Dehydrodihydroionone, Dicyclohexyl Disulfide,1,4-Dimethyl-4-Acetyl-1-Cyclohexene,2,5-Dimethyl-2,5-Dihydroxy-1,4-Dithiane, 2,5-Dimethyl-3-Furanthiol,Dodecyl Isobutyrate, 3-Ethyl-2-Hydroxy-4-Methylcyclopent-2-En-1-One,5-Ethyl-2-Hydroxy-3-Methylcyclopent-2-En-1-One,N-Ethyl-2-Isopropyl-5-Methylcyclohexane Carboxamide, Ethyl2-Methyl-3-Pentenoate, Hexyl Phenylacetate,2-Hydroxy-2-Cyclohexen-1-One, 2-Hydroxy-3,5,5-Trimethyl-2-Cyclohexenone,D,L-Isomenthone, 2-Isopropylphenol, Maltyl Isobutyrate,4-Methylpentanoic Acid, 2-Methyl-3-Pentenoic Acid, Cis-6-Nonen-1-Ol,2-Trans-6-Trans-Octadienal, Cis-3-Octen-1-Ol, 2-Phenyl-3-CarbethoxyFuran, Propiophenone,1,5,5,9-Tetramethyl-13-Oxatricyclo(8.3.0.0(4,9))Tridecane, Thiogeraniol,2,2,6-Trimethylcyclohexanone,2,6,6-Trimethyl-1-Cyclohexen-1-Acetaldehyde, Trithioacetone,Bis(2,5-Dimethyl-3-Furyl) Disulfide, 2,3-Butanedithiol, 1-Butanethiol,Candelilla Wax (Wax From Stems And Branches Of Euphorbia Cerifera),O-Cresol, S-(2,5-Dimethyl-3-Furyl)Thio-2-Furoate,2,5-Dimethyl-3-Thioisovalerylfuran, 2,8-Dithianon-4-En-4-Carboxaldehyde,1,2-Ethanedithiol, O-(Ethoxymethyl)Phenol, Ethyl Trans-2-Butenoate,Ethyl Maltol, Ethyl 2-Methylpentanoate, Ethyl 2-Methyl-4-Pentenoate,Ethyl Octadecanoate, 2-Ethyl-1,3,3-Trimethyl-2-Norbornanol, EthylUndecanoate, Trans-3-Heptenyl Acetate, Trans-3-Heptenyl2-Methylpropanoate, 1,6-Hexanedithiol, Cis-4-Hexenal, 3-Hexenyl2-Methylbutanoate, 3-Hexenyl 3-Methylbutanoate, Hexyl 2-Methylbutanoate,Hexyl Isovalerate, Linalyl Phenylacetate, 2-Mercapto-3-Butanol, 2,3 Or10-Mercaptopinane, Methyl Benzyl Disulfide, 3-Methylbutyl2-Methylbutanoate, 2-Methylbutyl 3-Methylbutanoate, 3-Methylbutyl2-Methylpropanoate, Methyl 3-Hydroxyhexanoate,Alpha-Methyl-Beta-Hydroxypropyl Alpha-Methyl-Beta-MercaptopropylSulfide, 4-Methyl-2-Pentenal, 2-Methyl-4-Pentenoic Acid,2-Methyltetrahydrothiophen-3-One, 1,9-Nonanedithiol, 1,8-Octanedithiol,1-Octen-3-One, Trans-2-Octen-1-Yl Acetate, Trans-2-Octen-1-Yl Butanoate,Octyl 2-Furoate, 2-Phenyl-4-Pentenal, 1,2-Propanedithiol, Propanethiol,0-Propylphenol, Pyrrolidine, 3,5,5-Trimethylhexanal,2,4,5-Trimethyl-Delta-3-Oxazoline, 2-Acetoxy-3-Butanone,1,2-Butanedithiol, 1,3-Butanedithiol, M-Cresol, CyclohexanecarboxylicAcid, 3-Decen-2-One, Diallyl Polysulfides,1,2-Di((1′-Ethoxy)Ethoxy)Propane, 2,3-Dimethylbenzofuran, DimethylDisulfide, 2,6-Dimethyl-4-Heptanone,2,6-Dimethyl-3-((2-Methyl-3-Furyl)Thio)-4-Heptanone,3,7-Dimethyl-1,3,6-Octatriene, 2,6-Dimethylpyridine,3,5-Dimethyl-1,2,4-Trithiolane, 6,10-Dimethyl-5,9-Undecadien-2-One,Ethylene Brassylate, Ethyl Cyclohexanecarboxylate, Ethyl3-Hydroxyhexanoate, 5-Ethyl-2-Methylpyridine, 3-Heptanol,2-Hydroxyacetophenone, 6-Hydroxydihydrotheaspirane,3-Hydroxy-2-Pentanone, Isoamyl Acetoacetate, Isojasmone, Isophorone,5-Isopropyl-2-Methylpyrazine, 2-Isopropyl-4-Methylthiazole, IsopropylMyristate, P-Mentha-1,8-Dien-7-Al, P-Mentha-1,3-Diene,P-Mentha-1,4-Diene, P-Mentha-1,4(8)-Dien-3-One, P-Mentha-1,8-Dien-7-YlAcetate, P-Menthan-2-Ol, P-Menth-3-En-1-Ol, P-Menth-8-En-1-Ol,P-Menth-8-En-2-One, 1-P-Menthen-9-Yl Acetate, P-Methoxycinnamaldehyde,Methyl Cyclohexanecarboxylate, 2-Methyl-3,5 Or 6-Ethoxypyrazine,3-((2-Methyl-3-Furyl)Thio)-4-Heptanone,4-((2-Methyl-3-Furyl)Thio)-5-Nonanone, 5-Methylhexanoic Acid, Methyl2-Methyl-3-Furyl Disulfide, 4-Methylnonanoic Acid, 4-MethyloctanoicAcid, Methyl 1-Propenyl Disulfide, 3-Methyl-5-Propyl-2-Cyclohexen-1-One,2-Methyl-4-Propyl-1,3-Oxathiane, 1,4-Nonanediol Diacetate,Cis-6-Nonenal, 3-Octanol, 1-Octen-3-Yl Acetate, 3-Octyl Acetate,1-Penten-3-Ol, L-Phenylalanine, 2-Phenyl-3-(2-Furyl)Prop-2-Enal,2(10)-Pinen-3-Ol, 1,3-Propanedithiol, Resorcinol,Delta-Tetradecalactone, Theobromine,(2,2,3-Trimethylcyclopent-3-En-1-Yl)Acetaldehyde,1,2,3-Tris((1′-Ethoxy)Ethoxy)Propane, Verbenol, 2,5-Xylenol,3,4-Xylenol, Benzyl Methyl Sulfide, 2-Methoxy-4-Propylphenol,2-Methyl-Trans-2-Butenoic Acid, 4-(Methylthio)Butanol,2-(Methylthio)Methyl-2-Butenal, 3-Octen-2-Ol, 2-Octen-4-One, Octyl2-Methylbutyrate, 3-Decanol, D-Xylose, Propyl 2-Methyl-3-FurylDisulfide, 1-Hexen-3-Ol, 2-Acetyl-5-Methylfuran, Epsilon-Dodecalactone,2-Propionylthiazole, 1-Octen-3-Yl Butyrate, Epsilon-Decalactone,2-Propionylpyrrole, Thiazole, Benzenethiol, Benzyl Disulfide,5-Phenylpentanol, 2-(2-Butyl)-4,5-Dimethyl-3-Thiazoline,4,5-Dimethyl-2-Ethyl-3-Thiazoline, 4,5-Dimethyl-2-Isobutyl-3-Thiazoline,Delta-1-(2,6,6-Trimethyl-3-Cyclohexen-1-Yl)-2-Buten-1-One,2-Ethyl-4-Hydroxy-5-Methyl-3(2h)-Furanone, Alpha-Ionol, Beta-Ionol,Dihydro-Beta-Ionone, Dihydro-Beta-Ionol, Dihydro-Alpha-Ionone,2-Methyl-4-Phenyl-2-Butanol, 4-Methyl-2-Pentyl-1,3-Dioxolan,Cyclohexylmethyl Pyrazine, Phenylethyl 2-Methylbutyrate, 3-HexenylPhenylacetate, 4,5-Dimethyl-3-Hydroxy-2,5-Dihydrofuran-2-One,4-Hydroxy-5-Methyl-3(2h)-Furanone,2-Methyl-3-Thioacetoxy-4,5-Dihydrofuran, 2-Trans-6-Cis-Dodecadienal,2-Trans-4-Cis-7-Cis-Tridecatrienal,2,6,6-Trimethyl-1&2-Cyclohexen-1-Carboxaldehyde, P-Methylcinnamaldehyde,Ethyl Trans-2-Decenoate, Ethyl Trans-4-Decenoate, EthylTrans-2-Octenoate, 2-Methylbutyl Acetate,Cis-5-Isopropenyl-Cis-2-Methylcyclopentan-1-Carboxaldehyde,3-Methyl-2-Butenal, 3-Methyl-2-Buten-1-ol, Propyl 2,4-Decadienoate,P-Propylphenol, Butyl Salicylate, 6-Acetoxydihydrotheaspirane,4-(P-Acetoxyphenyl)-2-Butanone, 4-Acetyl-6-T-Butyl-1,1-Dimethylindan,4-Acetyl-2-Methylpyrimidine, 4-Allyl-2,6-Dimethoxyphenol, L-AsparticAcid, Campholene Acetate, 1,4-Cineole,Alpha-1-(2,6,6-Trimethyl-2-Cyclohexen-1-Yl)-2-Buten-1-One, 9-DecenoicAcid, Nerol Oxide, Dihydroxyacetophenone, 2,6-Dimethyl-6-Hepten-1-Ol,2,5-Dimethyl-4-Methoxy-3(2h)-Furanone,2,2-Dimethyl-5-(1-Methylpropen-1-Yl)Tetrahydrofuran,2,6-Dimethylthiophenol, Diphenyl Ether, Disodium 5-Guanylate, Disodium5-Inosinate, Trans,Trans-2,4-Dodecadienal, 4-Ethyl-2,6-Dimethoxyphenol,2-Ethyl-4,5-Dimethyloxazole, 2-Ethylfuran, Ethyl3-(Furfurylthio)Propionate, Ethyl Trans-2-Hexenoate, 1-EthylhexylTiglate, Ethyl 3-Mercaptopropionate, Ethyl 2-Methyl-3,4-Pentadienoate,Ethyl 3-Methylpentanoate, 2-Ethyl-4-Methylthiazole, Ethyl4-(Methylthio)Butyrate, Ethyl Cis-4,7-Octadienoate, Ethyl3-Oxohexanoate, L-Glutamine, Glyceryl 5-Hydroxydecanoate, Glyceryl5-Hydroxydodecanoate, Guaiacyl Acetate, Cis-3-Hexenyl Benzoate,Cis-3-Hexenyl Cis-3-Hexenoate, Cis-3-Hexenyl Lactate, Hexyl Benzoate,Hexyl Trans-2-Hexenoate, Hexyl 2-Methyl-3&4-Pentenoate, L-Histidine,Hydroquinone Monoethyl Ether, 5-Hydroxy-2,4-Decadienoic AcidDelta-Lactone, 2-Hydroxy-4-Methylbenzaldehyde, Isoeugenyl Benzyl Ether,Isopropyl 2-Methylbutyrate, 1-P-Menthene-8-Thiol, Methyl1-Acetoxycyclohexyl Ketone, Methylbenzyl Acetate (Mixed O,M,P),3-Methyl-2-Butanol, 4-Methyl-2,6-Dimethoxyphenol,2-Methyl-1,3-Dithiolane, Methyl 2-Hydroxy-4-Methylpentanoate, Methyl2-Methylpentanoate, Methyl 2-Methylthiobutyrate, Methyl Nicotinate,Methyl 3-Nonenoate, 2-Methyl-2-Octenal, Methyl Trans-2-Octenoate, Methyl2-Oxo-3-Methylpentanoate, Methyl Sorbate,7-Methyl-4,4a,5,6-Tetrahydro-2(3h)-Naphthalenone, 4-Methylthiazole,2-(Methylthiomethyl)-3-Phenylpropenal, 3-Methyl-1,2,4-Trithiane,Beta-Naphthyl Isobutyl Ether, Cis-2-Nonen-1-Ol,Trans,Trans-2,4-Octadienal, Cis-5-Octen-1-Ol, 2-Oxobutyric Acid,2-Pentadecanone, 2-Pentyl-1-Buten-3-One, D,L-Phenylalanine, 1-Phenyl-3Or 5-Propylpyrazole, 4-Propenyl-2,6-Dimethoxyphenol,4-Propyl-2,6-Dimethoxyphenol, L-Rhamnose, 1,2,5,6-TetrahydrocuminicAcid, Thaumatin, P-Tolyl Octanoate, O-Tolyl Salicylate,2,2,6-Trimethyl-6-Vinyltetrahydropyran, L-Tyrosine, Vanillyl Alcohol,Vanillylidene Acetone, P-Vinylphenol, Anisyl Phenylacetate,Alpha-Campholenic Alcohol, 5- And 6-Decenoic Acid,2,5-Diethyltetrahydrofuran, 5-Hydroxy-2-Decenoic Acid Delta-Lactone,5-Hydroxy-7-Decenoic Acid Delta-Lactone, Linalool Oxide, Massoia BarkOil (Cryptocarya massoio), L-Menthyl Lactate, Cis-5-Octenal, OsmanthusAbsolute (Osmanthus fragrans Lour.), 2-(3-Phenylpropyl)Pyridine,Potassium 2-(1′-Ethoxy)Ethoxypropanoate, O-Tolyl Isobutyrate, VanillinIsobutyrate, Dehydromenthofurolactone, 4-Ethylbenzaldehyde, EthylMethyl-P-Tolylglycidate, 5-Hydroxy-8-Undecenoic Acid Delta-Lactone,5-Isopropenyl-2-Methyl-2-Vinyltetrahydrofuran,1-(4-Methoxyphenyl)-4-Methyl-1-Penten-3-One, 5-Methyl-2-Hepten-4-One,3-Methyl-1-Pentanol, 3-Methyl-2-(N-Pentanyl)-2-Cyclopenten-1-One,Mintlactone, Myrtenyl Acetate, 2-Trans-6-Trans-Nonadienal, 3-OxodecanoicAcid Glyceride, 3-Oxododecanoic Acid Glyceride, 3-Oxohexadecanoic AcidGlyceride, 3-Oxohexanoic Acid Glyceride, 3-Oxooctanoic Acid Glyceride,3-Oxotetradecanoic Acid Glyceride, Sodium2-(4-Methoxyphenoxy)Propanoate, Theaspirane, Acetaldehyde EthylCis-3-Hexenyl Acetal, Dihydronootkatone, 1-Ethoxy-3-Methyl-2-Butene,(Z)-3 & (E)-2-Hexenyl Propionate, Hydrogen Sulfide,1,4-Dodec-6-Enolactone, 2 Or 4-Isobutyl-(4 Or2),6-Dimethyldihydro-4h-1,3,5-Dithiazine, 2 Or 4-Isopropyl-(4 Or2),6-Dimethyldihydro-4h-1,3,5-Dithiazine, Jambu Oleoresin,3-L-Menthoxypropane-1,2-Diol, 4-Methoxy-2-Methyl-2-Butanethiol,Gamma-Methyldecalactone, 2-Methyl-3-Tetrahydrofuranthiol, Methylthio2-(Acetyloxy)Propionate, 3-(Methylthio)Hexyl Acetate,Methylthio-2-(Propionyloxy)Propionate, Octahydrocoumarin,2-Pentanethiol, D-Ribose, Sclareolide, 1,3,5-Undecatriene, VanillylButyl Ether, 4-Acetoxy-2,5-Dimethyl-3(2h)Furanone, 2,4-DihydroxybenzoicAcid, 1,2-Dimethoxybenzene, 4-Ethyloctanoic Acid, Ethyl VanillinBeta-D-Glucopyranoside, 5-Hydroxy-2-Dodecenoic Acid Lactone,4-Hydroxy-3-Methyloctanoic Acid Lactone,2-Isopropyl-N,2,3-Trimethylbutyramide, L-Menthol Ethylene GlycolCarbonate, L-Menthol 1- And 2-Propylene Glycol Carbonate, L-Menthone1,2-Glycerol Ketal, D,L-Menthone 1,2-Glycerol Ketal, Cis- AndTrans-Menthone-8-Thioacetate, Mono-Menthyl Succinate, NeohesperidinDihydrochalcone, Sodium 3-Methoxy-4-Hydroxycinnamate, Taurine, ThaumatinB-Recombinant, Vanillyl Ethyl Ether, 3-Acetylmercaptohexyl Acetate,2-Acetyl-2-Thiazoline, Di-Alanine, L-Arginine, 1-Buten-1-Yl MethylSulfide, Delta-3-Carene, Cycloionone, Daidai Peel Oil, 1-Decen-3-Ol,Diethyl Sulfide, 2,5-Dihydroxy-1,4-Dithiane, Diisopropyl Disulfide,2,4-Dimethylanisole, 2-(3,7-Dimethyl-2,6-Octadienyl)Cyclopentanone,(E,R)-3,7-Dimethyl-1,5,7-Octatrien-3-Ol, 1,4-Dithiane, Ethyl2,4,7-Decatrienoate, 2-Ethylhexanethiol, Ethyl2-(Methyldithio)Propionate, Ethyl 2-(Methylthio)Acetate, Ethyl3-(Methylthio)Butyrate, Ethyl Vanillin Isobutyrate, Ethyl VanillinPropylene Glycol Acetal, Alpha-Farnesene,4-[(2-Furanmethyl)Thio]-2-Pentanone, (Z)-4-Hepten-1-Ol, 1-Hexanethiol,3-Hydroxy-2-Oxopropionic Acid, Beta-Ionyl Acetate, Alpha-IsomethylionylAcetate, Litsea cubeba Oil, L-Lysine, Cis- AndTrans-P-1(7),8-Menthadien-2-Yl Acetate,3-(L-Menthoxy)-2-Methylpropane-1,2-Diol, 3-Mercaptohexanol,3-Mercaptohexyl Acetate, 3-Mercaptohexyl Butyrate, 3-MercaptohexylHexanoate, 3-Mercapto-3-Methyl-1-Butanol, 3-Mercapto-3-MethylbutylFormate, 1-Mercapto-2-Propanone, S-Methyl Benzothioate,3-Methylbutanethiol, Methyl (E)-2-(Z)-4-Decadienoate, Methyl EthylSulfide, Methyl Ethyl Trisulfide, S-Methyl Hexanethioate,2-(4-Methyl-2-Hydroxyphenyl)Propionic Acid-Gamma-Lactone, S-Methyl3-Methylbutanethioate, Methyl 3-Methyl-1-Butenyl Disulfide,2-Methyl-2-(Methyldithio)Propanal, S-Methyl 4-Methylpentanethioate,(E)-7-Methyl-3-Octen-2-One, 3-Methyl-2-Oxobutanoic Acid,3-Methyl-2-Oxopentanoic Acid, 4-Methyl-2-Oxopentanoic Acid, MethylPhenyl Disulfide, Methyl Phenyl Sulfide, 2-Methyl-1-Propanethiol,Methylsulfinylmethane, S-Methyl Thioacetate, 3-Methylthiohexanal,Bis-(Methylthio)Methane, Methylthiomethyl Butyrate, MethylthiomethylHexanoate, 4-(Methylthio)-2-Oxobutanoic Acid, 1-Methylthio-2-Propanone,3-(Methylthio)Propyl Acetate,(E)-3-(Z)-6-Nonadien-1-Ol,(Z)(Z)-3,6-Nonadien-1-Ol, 8-Ocimenyl Acetate,(E)-2-Octen-1-Ol, (E)-2-Octen-4-Ol, (E)-2-(2-Octenyl)Cyclopentanone,(Z)-5-Octenyl Propionate, 2-Oxopentanedioic Acid,2-Oxo-3-Phenylpropionic Acid, 2-Pentyl Butyrate, Phenylethyl Mercaptan,Prenyl Thioacetate, Prenylthiol, 2-Propanethiol, 1-Pyrroline,Sarcodactylis Oil, Sodium Diacetate, Sodium 3-Mercaptooxopropionate, TeaTree Oil, 2,3,4-Trimethyl-3-Pentanol, Vanillin3-(L-Menthoxy)Propane-1,2-Diol Acetal, Vanillin Propylene Glycol Acetal,2-Aminoacetophenone, Bornyl Butyrate, (E)-2-Butenoic Acid,Cyclohexanone, Cyclopentanone, 2,4-Decadien-1-Ol, 9-Decenal, 2-DecenoicAcid, 4-Decenoic Acid, 2,5-Diethyl-3-Methylpyrazine,3,5-Diethyl-2-Methylpyrazine,6,7-Dihydro-2,3-Dimethyl-5h-Cyclopentapyrazine, P-Tert-Butylphenol,2-Ethyl-6-Methylpyrazine, (E)-2-Heptenoic Acid, 2,4-Hexadienoic Acid,(E,E)-, 2,4-Hexadien-1-Ol, 3-Hexenal, (Z)-2-Hexen-1-Ol, Cis-3-HexenylAnthranilate, Trans-2-Hexenyl Butyrate, (E)-2-Hexenyl Formate, 3-Hexenyl2-Hexenoate, Cis-3-Hexenyl Isobutyrate, Trans-2-Hexenyl Isovalerate,Cis-3-Hexenyl Tiglate, Trans-2-Hexenyl Propionate, Cis-3-HexenylPropionate, 3-Hexenyl 2-Oxopropionate, Trans-2-Hexenyl Pentanoate,Cis-3-Hexenyl Valerate, 5-(Cis-3-Hexenyl)Dihydro-5-Methyl-2(3h)Furanone,4-Isopropyl-2-Cyclohexenone, 2-Isopropylpyrazine,2-Methyl-3-(1-Oxopropoxy)-4h-Pyran-4-One, Mesquite Wood Extract,2-Methoxybenzoic Acid, 3-Methoxybenzoic Acid, 4-Methoxybenzoic Acid,2-Methylcyclohexanone, 3-Methylcyclohexanone, 4-Methylcyclohexanone,2-Methyl-3-(Methylthio)Furan, Michelia Alba Oil, 2,4-Nonadien-1-Ol,(E,Z)-2,6-Nonadien-1-Ol Acetate, (E,Z)-3,6-Nonadien-1-Ol Acetate,(E)-2-Nonenoic Acid, 3-Nonen-2-One, (E,E)-2,4-Octadien-1-Ol,(E)-2-Octenoic Acid, Phenyl Acetate, 2-Phenylphenol, Phenyl Salicylate,Propylpyrazine, 3,5,5-Trimethylcyclohexanol, 2,3,6-Trimethylphenol,2-Acetyl-3-Methylpyrazine, 1-Amino-2-Propanol, 3-Decanone, Cis-4-DecenylAcetate, Diisopropyl Trisulfide, (E) &(Z)-4,8-Dimethyl-3,7-Nonadien-2-One, 2,5-Dimethyl-3-Oxo-(2h)-Fur-4-YlButyrate, Cis And Trans-2,5-Dimethyltetrahydrofuran-3-Thiol, Cis AndTrans-2,5-Dimethyltetrahydro-3-Furyl Thioacetate, Ethanethioic Acid,S-(2-Methyl-3-Furanyl) Ester, Ethyl 4-(Acetylthio)Butyrate, EthylCis-4-Heptenoate, Ethyl 5-Hexenoate, (+/−)-Ethyl 3-Mercaptobutyrate,Ethyl 5-(Methylthio)Valerate, Furfuryl Propyl Disulfide,(+/−)-Heptan-3-Yl Acetate, (+/−)-Heptan-2-Yl Butyrate, (Z)-3-Hexenyl(E)-2-Butenoate, (E)-2-Hexenyl Hexanoate, 4-Hydroxybenzaldehyde,2-Hydroxybenzoic Acid, 4-Hydroxybenzoic Acid, 4-Hydroxybenzyl Alcohol,4-Hydroxy-3-Methoxybenzoic Acid, 3(2)-Hydroxy-5-Methyl-2(3)-Hexanone,Isopentylidene Isopentylamine, Isoprenyl Acetate,D,L-Menthol(+/−)-Propylene Glycol Carbonate, Erythro AndThreo-3-Mercapto-2-Methylbutan-1-Ol, 3-Mercapto-2-Methylpentanal,(+/−)-2-Mercapto-2-Methylpentan-1-Ol, 3-Mercapto-2-Methylpentan-1-Ol(Racemic), 4-Mercapto-4-Methyl-2-Pentanone, (+/−)-2-Methyl-1-Butanol,(+/−)-3-Methyl-Gamma-Decalactone, 2-Methylheptan-3-One,(E)-6-Methyl-3-Hepten-2-One, Methyl 2-Methyl-2-Propenoate, Methyl(Methylthio)Acetate, 2-(Methylthio)Ethanol, 12-Methyltridecanal,L-Monomenthyl Glutarate, (+/−)-Nonan-3-Yl Acetate,(E,E)-3,5-Octadien-2-One, (+/−)-Octan-3-Yl Formate, Paraldehyde,4-Pentenyl Acetate, 2-Pentyl Acetate, Perilla Leaf Oil, PhenethylIsothiocyanate, Pyrazine, Sodium 4-Methoxybenzoyloxyacetate,2,4,6-Triisobutyl-5,6-Dihydro-4h-1,3,5-Dithiazine,2,4,6-Trimethyldihydro-4h-1,3,5-Dithiazine,3,7,11-Trimethyl-2,6,10-Dodecatrienal,(+/−)-(2,6,6-Trimethyl-2-Hydroxycyclohexylidene)Acetic AcidGamma-Lactone, Trithiahexane-2,3,5,6-Undecanone, Vanillin Erythro AndThreo-Butan-2,3-Diol Acetal, Acetaldehyde Diisoamyl Acetal, Amyl MethylDisulfide, Benzyl Hexanoate, Butyl Ethyl Disulfide, Beta-Cyclodextrin,Diethyl Trisulfide, (+/−)-3,5-Diethyl-1,2,4-Trithiolane,(+/−)-Dihydrofarnesol, Dihydromintlactone, Dihydroxyacetone,2,5-Dimethyl-3-Furanthiol Acetate, 2,5-Dimethylthiazole,(Z)-4-Dodecenal, 4,5-Epoxy-(E)-2-Decenal, Ethyl 3-Acetoxy-2-MethylButyrate, S-Ethyl 2-Acetylamino Ethanethioate, Ethyl Methyl Disulfide,Ethyl Propyl Disulfide, Ethyl Propyl Trisulfide, O-EthylS-(2-Furylmethyl)Thiocarbonate, Geranyl Tiglate, Grape Seed Extract,Trans-4-Hexenal, (E)-2-Hexenal Diethyl Acetal,2-Hexyl-4,5-Dimethyl-1,3-Dioxolane, 4-Hydroxy-3,5,-DimethoxyBenzaldehyde, 4-Hydroxy-2,3-Dimethyl-2,4-Nonadienoic Acid Gamma Lactone,4-Hydroxy-4-Methyl-5-Hexenoic Acid Gamma Lactone,3-Hydroxy-4-Phenylbutan-2-One, P-Menthane-3,8-Diol, L-MenthylMethylether, Methyl 5-Acetoxyhexanoate,3-[(2-Methyl-3-Furyl)Thio]-2-Butanone, 3-Methyl-2,4-Nonanedione,(+/−)-2-(5-Methyl-5-Vinyl-Tetrahydrofuran-2-Yl)Propionaldehyde,9-Octadecenal, 2,3-Octanedione, (+/−)-1-Phenylethylmercaptan,4-Propenylphenol, 2-Propionylpyrroline, 2-Propionyl-2-Thiazoline,2-Propylpyridine, (Z)-8-Tetradecenal, Tuberose Lactone, 2-Undecen-1-Ol,(+/−)-1-Acetoxy-1-Ethoxyethane, 4-Acetyl-2,5-Dimethyl-3(2h)-Furanone,2-Acetyl-3,5-Dimethylfuran, Allyl Crotonate, Allyl Propyl Disulfide,Allyl Valerate, 4-Allylphenol, Allyl Thiohexanoate, O-Anisaldehyde,N-Benzoylanthranilic Acid, Thujyl Alcohol, L-Bornyl Acetate,2-Butylfuran, Butyl Isothiocyanate, 2-Butyrylfuran, Carvone-5,6-Oxide,Beta-Caryophyllene Oxide, Citronellyl Anthranilate,N-Cyclopropyl-Trans-2-Cis-6-Nonadienamide, Trans-Alpha-Damascone,2,4,7-Decatrienal, 2-Decylfuran, Dehydronootkatone, Diacetyl TartaricAcid Esters Of Mono- And Diglycerides, Diethyl Disulfide, Mixture Of3,6-Diethyl-1,2,4,5-Tetrathiane And 3,5-Diethyl-1,2,4-Trithiolane,2,4-Difurfurylfuran, Diisopentyl Thiomalate, Dimercaptomethane,1,1-Dimethoxy-Trans-2-Hexene, 2,4-Dimethyl-1,3-Dioxolane, 3,5- And3,6-Dimethyl-2-Isobutylpyrazine, 2,5-Dimethyl-3(2h)-Furanone,(+/−)-Trans- And Cis-4,8-Dimethyl-3,7-Nonadien-2-Ol, (+/−)-Trans- AndCis-4,8-Dimethyl-3,7-Nonadien-2-Yl Acetate,2,5-Dimethyl-4-Ethoxy-3(2h)-Furanone, (+/−)-Trans- AndCis-5-(2,2-Dimethylcyclopropyl)-3-Methyl-2-Pentenal, 2,5-Dimethylfuran,Divanillin, (+/−)-2,8-Epithio-Cis-P-Menthane, Epoxyoxophorone, TomatoLycopene, Tomato Powder, Dehydrated Tomato, Tomato Extract, TomatoJuice, Tomato, Ethane-1,1-Dithiol, Ethyl Cis-3-Hexenoate, N-EthylTrans-2-Cis-6-Nonadienamide, Ethyl Furfuryl Ether, EthylN-Ethylanthranilate, Ethyl N-Methylanthranilate, (+/−)-4-Ethyloctanal,Eugenyl Isovalerate, Furfuryl 2-Methyl-3-Furyl Disulfide,1-(2-Furyl)Butan-3-One, Geranic Acid, Geranyl 2-Methylbutyrate, GeranylValerate, Glyceryl-Lacto Esters Of Fatty Acids, Hept-Trans-2-En-1-YlAcetate, Hept-2-En-1-Yl Isovalerate, Trans-2-Trans-4-Heptadien-1-Ol,2-Heptanethiol, (+/−)-1-Hepten-3-Ol, Cis- AndTrans-2-Heptylcyclopropanecarboxylic Acid, 2,4-Hexadienyl Propionate,2,4-Hexadienyl Acetate, 2,4-Hexadienyl Butyrate, 2,4-HexadienylIsobutyrate, 2-Hexenyl Octanoate, Hexyl 3-Mercaptobutanoate,2-Hexylthiophene, 4-Hydroxy-2-Butenoic Acid Gamma-Lactone,3-Hydroxy-2-Octanone, 2-(2-Hydroxy-4-Methyl-3-Cyclohexenyl)PropionicAcid Gamma-Lactone, 5-Hydroxy-4-Methylhexanoic Acid Delta-Lactone,1-(3-Hydroxy-5-Methyl-2-Thienyl)Ethanone, (+/−)-2-Hydroxypiperitone,Beta-Ionone Epoxide, Isoambrettolide, Isobornyl Isobutyrate, Isobornyl2-Methylbutyrate, N-Isobutyldeca-Trans-2-Trans-4-Dienamide, IsobutylN-Methylanthranilate, (+/−)-Isobutyl 3-Methylthiobutyrate,Beta-Isomethylionone, Isopropenyl Acetate, Lactylated Fatty Acid EstersOf Glycerol And Propylene Glycol, 2-(L-Menthoxy)Ethanol, MenthylPyrrolidone Carboxylate, Menthyl Valerate, 4-Mercapto-2-Pentanone,(+/−)-4-Mercapto-4-Methyl-2-Pentanol, 2-Mercaptoanisole, MethionylButyrate, Trans- And Cis-1-Methoxy-1-Decene,(S1)-Methoxy-3-Heptanethiol, 2-Methoxyacetophenone, MethylCis-3-Hexenoate, Methyl Cis-5-Octenoate, Methyl 3-(Methylthio)Butanoate,Methyl 3-Mercaptobutanoate, Methyl Isopentyl Disulfide, MethylN,N-Dimethylanthranilate, Methyl N-Acetylanthranilate, MethylN-Formylanthranilate, S-Methyl Propanethioate,2-Methyl-1-Methylthio-2-Butene, 3-Methyl-2(3-Methylbut-2-En-1-Yl)Furan,3-(5-Methyl-2-Furyl)Prop-2-Enal, 5-Methyl-3(2h)-Furanone,6-Methyl-5-Hepten-2-Yl Acetate, 2-Methylbut-2-En-1-Ol, 2-Methylfuran,4-Methylpent-2-Enoic Acid, 3-(Methylthio)-2-Butanone,4-(Methylthio)-2-Pentanone, (+/−)-3-(Methylthio)Heptanal,3-(Methylthio)Methylthiophene, Methylthiomethylmercaptan, Mono- AndDiglycerides Of Fatty Acids, Nona-2,4,6-Trienal, 2-Nonenoic AcidGamma-Lactone, Cis-3-Octenyl Propionate, L-OrnithineMonochlorohydrate/Ornithine, Pent-2-Enyl Hexanoate, 2-Pentanoylfuran,2-Pentenoic Acid, (+/−)-2-Phenyl-4-Methyl-2-Hexenal, Phthalide, Phytol,Phytyl Acetate, 3-Pinanone, Piperitenone Oxide, L-Piperitone,Polyglycerol Esters Of Fatty Acids, Prenyl Acetate, Prenyl Benzoate,Prenyl Caproate, Prenyl Formate, Prenyl Isobutyrate, Propyl2-Mercaptopropionate, Propylene Glycol Mono- And Diesters Of FattyAcids, Tetradec-2-Enal, Thioacetic Acid, Trans- AndCis-2,4,8-Trimethyl-3,7-Nonadien-2-Ol,(+/−)-2,4,8-Trimethyl-7-Nonen-2-Ol,3,7,11-Trimethyldodeca-2,6,10-Trienyl Acetate, 2,4,6-Trithiaheptane,Tyramine, Verbenone, Vetiverol, Vetiveryl Acetate, Cornmint Oil, Menthaarvensis L., Heliopsis longipes Extract, Scotch Spearmint Oil, Menthacardiaca L., Natural Hickory Smoke Flavor, Betaine, AdenosineMonophosphate; Monosodium, Or Disodium Adenylate, Isoquercitrin,Enzymatically Modified, Glycerol Ester Of Rosin, Gum Arabic, HydrogenOctenylbutane Dioate, (−)-Homoeriodictyol, Sodium Salt, Sugar Beet JuiceExtract, (+/−)-N,N-Dimethyl Menthyl Succinamide,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide,N-(Heptan-4-Yl)Benzo[D][1,3]Dioxole-5-Carboxamide,N1-(2,4-Dimethoxybenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(5-Methylpyridin-2-Yl)Ethyl)Oxalamide,1,6-Hexalactam, Ethylamine, Propylamine, Isopropylamine, Isobutylamine,Sec-Butylamine, 2-Methylbutylamine, Pentylamine, Hexylamine,2-Methylpiperidine, Trimethylamine Oxide, Triethylamine, Tripropylamine,N,N-Dimethylphenethylamine, 2-Acetyl-1-Pyrroline, Piperazine,Butyramide, Methyl 10-Undecenoate, N-Gluconyl Ethanolamine, N-GluconylEthanolamine Phosphate, N-Lactoyl Ethanolamine, N-Lactoyl EthanolaminePhosphate, Ethanethiol, Heptane-1-Thiol, S-Isopropyl3-Methylbut-2-Enethioate, 3-Methylhexanal, 4-Pentenal, Propyl PropaneThiosulfonate, Alpha-Ionene, Gardenia gummifera Distillate, Piper longumDistillate, N-3,7-Dimethyl-2,6-Octadienylcyclopropylcarboxamide,(+/−)-Ethyl 2-Hydroxy-2-Methylbutyrate, (+/−)-Ethyl2-Hydroxy-3-Methylvalerate, 2-(2-Hydroxyphenyl) CyclopropanecarboxylicAcid Delta Lactone, 2-Decanone, (+/−)-Trans- And Cis-2-Hexenal PropyleneGlycol Acetal, (+/−)-Trans- And Cis-2-Hexenal Glyceryl Acetal,Trans-2-Hexenyl 2-Methylbutyrate, 2-(4-Methyl-5-Thiazolyl)Ethyl Formate,2-(4-Methyl-5-Thiazolyl)Ethyl Propionate, 2-(4-Methyl-5-Thiazolyl)EthylButanoate, 2-(4-Methyl-5-Thiazolyl)Ethyl Isobutyrate,2-(4-Methyl-5-Thiazolyl)Ethyl Hexanoate, 2-(4-Methyl-5-Thiazolyl)EthylOctanoate, 2-(4-Methyl-5-Thiazolyl)Ethyl Decanoate,(+/−)-3-(Ethylthio)Butanol, Decalepis Hamiltonii Extract,2-(Trans-2-Pentenyl)Cyclopentanone,3,9-Dimethyl-6-(1-Methylethyl)-1,4-Dioxaspiro[4.5]Decan-2-One, Cis- AndTrans-2-Isobutyl-4-Methyl-1,3-Dioxolane, Cis- AndTrans-2-Isopropyl-4-Methyl-1,3-Dioxolane, 4-Aminobutyric Acid,3-Mercaptoheptyl Acetate, Ethyl Trans-2-Methyl-2-Pentenoate, MethylHexyl Ether, Trans-2-Trans-4-Nonadiene, 1-Octene, Cis- And Trans-Ethyl2,4-Dimethyl-1,3-Dioxolane-2-Acetate, CitronellylTrans-2-Methyl-2-Butenoate, 5-Acetyl-2,3-Dihydro-1,4-Thiazine,Bis(1-Mercaptopropyl)Sulfide, 2,5-Dithiahexane, Pseudoionone, Cis- AndTrans-L-Mercapto-P-Menthan-3-One, Trans-2-Nonen-4-One, Trans-4-Nonenal,1,1′-(Tetrahydro-6a-Hydroxy-2,3a,5-Trimethylfuro[2,3-D]-1,3-Dioxole-2,5-Diyl)Bis-Ethanone,Trans-2-Decenol, Cis-2-Pentenol, 2-Methylbutyl 3-Methyl-2-Butenoate,Citric And Fatty Acid Esters Of Glycerol, L-Menthyl(R,S)-3-Hydroxybutyrate,N-[(Ethoxycarbonyl)Methyl)-P-Menthane-3-Carboxamide,N-[2-(3,4-Dimethoxyphenyl)Ethyl]-3,4-Dimethoxycinnamic Acid Amide,Mixture Of Methyl Cyclohexadiene And Methylene Cyclohexene, (+/−)-Cis-And Trans-1,2-Dihydroperillaldehyde,5,7-Dihydroxy-2-(3-Hydroxy-4-Methoxyphenyl)Chroman-4-One, PhenethylDecanoate, 3,6-Dimethyl-2,3,3a,4,5,7a-Hexahydrobenzofuran,2-Methylacetophenone, 1-Ethyl-2-Pyrrolecarboxaldehyde, Cis- AndTrans-5-Ethyl-2,5-Dihydro-4-Methyl-2-(1-Methylpropyl)-Thiazole, Cis AndTrans-5-Ethyl-4-Methyl-2-(2-Methylpropyl)-Thiazoline, 2-Methyl-3-FurylMethylthiomethyl Disulfide,Pyrrolidino-[1,2e]-4h-2,4-Dimethyl-1,3,5-Dithiazine, S-Allyl-L-Cysteine,5-Pentyl-3h-Furan-2-One, 3-Mercapto-3-Methyl-1-Butyl Acetate,(+/−)-3-Mercapto-1-Butyl Acetate, 5-Nonen-Trans-2-One, L-MenthylAcetoacetate, 4-Octen-3-One, 2,4,6-Trimethylphenol,4-Hydroxyacetophenone,(+/−)-[R-(E)]-5-Isopropyl-8-Methylnona-6,8-Dien-2-One,1-Methyl-h-Pyrrole-2-Carboxaldehyde, 1-Pentanethiol, Pentadecanoic Acid,Tridecanal, Tridecanoic Acid, Hexyl Heptanoate, Dodecyl Propionate,Hexyl Nonanoate, Dodecyl Butyrate, Heptyl Heptanoate, Hexyl Decanoate,Ethyl 4-Methylpentanoate, Ethyl 2-Ethylbutyrate, Ethyl 2-Ethylhexanoate,5-Methylhexyl Acetate, 4-Methylpentyl Isovalerate, 3,7-Dimethyloctanal,Cis-4-Decenol, Cis-5-Octenoic Acid, 5-Hexenol, 3-IsopropenylpentanedioicAcid, Methyl 4-Pentenoate, Cis-4-Octenol, 11-Dodecenoic Acid,Trans-3-Hexenol, Trans-4-Octenoic Acid, Isobutyl 10-Undecenoate,Cis-9-Octadecenyl Acetate, Ethyl 4-Pentenoate, Ethyl 3-Octenoate,3-Octenoic Acid, Cis-9-Octadecenol, Decanal Propyleneglycol Acetal,Acetaldehyde Hexyl Isoamyl Acetal, Dodecanal Dimethyl Acetal, NonanalDimethyl Acetal, Heptanal Propyleneglycol Acetal, Hexanal Hexyl IsoamylAcetal, Hexanal Dihexyl Acetal, Isovaleraldehyde Diethyl Acetal,Valeraldehyde Propyleneglycol Acetal, Nonanal Propyleneglycol Acetal,Undecanal Propyleneglycol Acetal, Valeraldehyde Dibutyl Acetal,Acetaldehyde 1,3-Octanediol Acetal, Hexanal Octane-1,3-Diol Acetal,Isovaleraldehyde Glyceryl Acetal, Acetaldehyde Di-Cis-3-Hexenyl Acetal,2,6-Dimethyl-5-Heptenal Propyleneglycol Acetal, Octanal PropyleneglycolAcetal, Hexanal Butane-2,3-Diol Acetal, Pecan Shell Flour,Di-(1-Propenyl)-Sulfide (Mixture Of Isomers), 2-Pentylthiophene,5-Ethyl-2-Methylthiazole, 2,4-Dimethylpyridine,3-(4-Hydroxyphenyl)-1-(2,4,6-Trihydroxyphenyl)Propan-1-One, (+/−)-Ethyl3-Hydroxy-2-Methylbutyrate, (+/−)-Ethyl 3-Mercapto-2-Methylbutanoate,(+/−)-Cis- AndTrans-2-Methyl-2-(4-Methyl-3-Pentenyl)Cyclopropanecarbaldehyde,Trimethyloxazole,2,5-Dimethyl-4-Ethyloxazole,2-Propyl-4,5-Dimethyloxazole,2-Isobutyl-4,5-Dimethyloxazole, 2-Methyl-4,5-Benzoxazole, 2-NonanonePropyleneglycol Acetal, 6-Methyl-5-Hepten-2-One Propyleneglycol Acetal,2-Pentyl 2-Methylpentanoate, 3-Octyl Butyrate, Dimethylbenzyl CarbinylCrotonate, Dimethylbenzyl Carbinyl Hexanoate, 1,5-Octadien-3-One,10-Undecen-2-One, 2,4-Dimethyl-4-Nonanol, 8-Nonen-2-One,8-P-Menthene-1,2-Diol, Caryophyllene Alcohol, D-2,8-P-Menthadien-1-Ol,Cis-3-Nonen-1-Ol, Trans-3-Hexenyl Acetate, 4-(Methylthio)ButylIsothiocyanate, 6-(Methylthio)Hexyl Isothiocyanate, 5-(Methylthio)PentylIsothiocyanate, Amyl Isothiocyanate, 3-Butenyl Isothiocyanate,2-Butylisothiocyanate, Ethyl Isothiocyanate, 5-Hexenyl Isothiocyanate,Hexyl Isothiocyanate, Isoamyl Isothiocyanate, Isobutyl Isothiocyanate,Isopropyl Isothiocyanate, Methyl Isothiocyanate, 4-PentenylIsothiocyanate, Benzyl Isothiocyanate, 2,4-Dimethyl-3-Oxazoline,3,4-Dihydroxybenzoic Acid, 3-Hydroxybenzoic Acid, (+/−)-AcetaldehydeEthyl Isopropyl Acetal, (+/−)-6-Methyloctanal,5-Ethyl-2,3-Dimethylpyrazine, 2-Hydroxy-4-Methoxybenzaldehyde,3-(Methylthio)Propyl Hexanoate, Sodium Lauryl Sulfate,Beta-Angelicalactone, 7-Decen-4-Olide, 9-Decen-5-Olide, 8-Decen-5-Olide,6-[5(6)-Decenoyloxy]Decanoic Acid, Ethyl 5-Acetoxyoctanoate, Ethyl5-Hydroxydecanoate, 9-Dodecen-5-Olide, Gamma-Octadecalactone,Delta-Octadecalactone, 9-Tetradecen-5-Olide, Orin Lactone, Methyl3-Hydroxybutyrate, Methyl 3-Acetoxy-2-Methylbutyrate, Ethyl2-Acetylhexanoate, Ethyl 3-Hydroxyoctanoate, Methyl 3-Acetoxyoctanoate,5-Oxooctanoic Acid, 5-Oxodecanoic Acid, Ethyl 5-Oxodecanoate,5-Oxododecanoic Acid, Ethyl 2-Acetyloctanoate,2-Oxo-3-Ethyl-4-Butanolide, 3-Isopropenyl-6-Oxoheptanoic Acid,Hydroxyacetone, 1-Hydroxy-4-Methyl-2-Pentanone, PropyleneglycolDiacetate, Propyleneglycol Dipropionate, Propyleneglycol Dibutyrate,Propyleneglycol Mono-2-Methylbutyrate, PropyleneglycolDi-2-Methylbutyrate, Propyleneglycol Monohexanoate, PropyleneglycolDihexanoate, Propyleneglycol Dioctanoate, Dimethyl Adipate, DipropylAdipate, Diisopropyl Adipate, Diisobutyl Adipate, Dioctyl Adipate, EthylAcetoacetate Ethyleneglycol Ketal, Methyl Levulinate, Ethyl LevulinatePropyleneglycol Ketal, Propyl Levulinate, Isoamyl Levulinate, DodecylLactate, Hexadecyl Lactate, Propyl Pyruvate, HydroxycitronellalPropyleneglycol Acetal, Citral Glyceryl Acetal, Mushroom Oil, Distilled,Propyleneglycol Monobutyrate, Cis-3-Hexenyl Acetoacetate,2-Methoxy-6-(2-Propenyl)Phenol, Myricitrin, (R)-(−)-1-Octen-3-Ol,Cis-3-Hexenoic Acid, Ammonia (Also Includes Ammonium Chloride), NaringinDihydrochalcone, N—P-Benzeneacetonitrilementhanecarboxamide, Cubebol,6-Methylheptanal, (+/−)-Cis- And Trans-2-Pentyl-4-Propyl-1,3-Oxathiane,Choline Chloride (Also Includes Choline),3-[(2-Methyl-3-Furyl)Thio]Butanal, (−)-Sclareol, (+)-Cedrol,D-Limonen-10-Ol, (2,4)- And (3,5)- And(3,6)-Dimethyl-3-Cyclohexenylcarbaldehyde, 1,3-P-Menthadien-7-Al,P-Menthan-7-Ol, P-Menth-1-En-9-Ol, Menthyl Formate, Menthyl Propionate,Cyclotene Propionate, 3,3,5-Trimethylcyclohexyl Acetate, Dl-Camphor,2-Cyclopentylcyclopentanone, Carvyl Palmitate, Cyclohexanone DiethylKetal, 2-Cyclohexenone, 8,9-Dehydrotheaspirone, L-Fenchone,Ethylenediaminetetraacetic Acid Disodium Salt,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(1)-Dien-8-Ol,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(1)-Dien-8-One,6-Hydroxycarvone, L-Menthyl Butyrate, Pinocarvyl Isobutyrate,2-Pentenyl-4-Propyl-1,3-Oxathiane (Mixture Of Isomers), AcetaldehydeDi-Isobutylacetal, Acetaldehyde Ethyl Isobutyl Acetal,4-(2,2,3-Trimethylcyclopentyl)Butanoic Acid, PerillaldehydePropyleneglycol Acetal, 2,6,6-Trimethyl-2-Hydroxycyclohexanone, AcetoinPropyleneglycol Ketal, 4,5-Octanedione, Ethyl Maltol Isobutyrate,2-Tetrahydrofurfuryl 2-Mercaptopropionate, Nerolidol Oxide, FurfuralPropyleneglycol Acetal, Methyl 3-(Furfurylthio)Propionate, FurfurylDecanoate, Di-2-Furylmethane, (E)-Ethyl 3-(2-Furyl)Acrylate, FurfurylFormate, 2-Methylbenzofuran, 5-Methylfurfuryl Alcohol, 2-Methyl-3-Furyl2-Methyl-3-Tetrahydrofuryl Disulfide, Ethyl2,5-Dimethyl-3-Oxo-4(2h)-Furyl Carbonate, Acai Berry Extract,4-(2-Propenyl)Phenyl-Beta-D-Glucopyranoside,N-(2-(Pyridin-2-Yl)Ethyl)-3-P-Menthanecarboxamide, (+/−)-N-LactoylTyramine, Cis,Cis-3,6-Nonadienyl Acetate, Trans-2-Nonenyl Acetate,Cis-3-Nonenyl Acetate, Cis-6-Nonenyl Acetate, Dihydrogalangal Acetate,2,3,3-Trimethylindanone, N-Ethyl-2,2-Diisopropylbutanamide,Cyclopropanecarboxylic Acid (2-Isopropyl-5-Methylcyclohexyl)Amide,Magnolol, 2-(Methylthio)Ethyl Acetate, 3-(Methylthio)PropylMercaptoacetate, Ethyl 2-Hydroxyethyl Sulfide, Ethyl3-(Methylthio)-Cis-2-Propenoate, Ethyl3-(Methylthio)-Trans-2-Propenoate, Ethyl 3-(Methylthio)-2-Propenoate,4-Methyl-2-(Methylthiomethyl)-2-Hexenal,5-Methyl-2-(Methylthiomethyl)-2-Hexenal,4-Methyl-2-(Methylthiomethyl)-2-Pentenal,1-(3-(Methylthio)-Butyryl)-2,6,6-Trimethylcyclohexene, 2-Oxothiolane,Butyl Beta-(Methylthio)Acrylate, Ethyl 3-(Ethylthio)Butyrate, MethylOctyl Sulfide, Methyl 1-Propenyl Sulfide, Diisoamyl Disulfide,Bis(2-Methylphenyl) Disulfide, Mixture Of Butyl Propyl Disulfide AndPropyl And Butyl Disulfide, Di-Sec-Butyl Disulfide, Methyl2-Methylphenyl Disulfide, Diisoamyl Trisulfide, Dodecanethiol,2-Hydroxyethanethiol, 4-Mercapto-4-Methyl-2-Hexanone,3-Mercapto-3-Methylbutyl Isovalerate, 3-Mercaptohexanal, MethylIsobutanethioate, 3-Mercaptopropionic Acid, 2-Ethylhexyl3-Mercaptopropionate, Butanal Dibenzyl Thioacetal, Methional DiethylAcetal, Ethyl Linalyl Ether, Myrcenyl Methyl Ether, Linalool OxidePyranoid, 2-Hydroxy-5-Methylacetophenone, 2-PhenylpropanalPropyleneglycol Acetal, Cinnamaldehyde Propyleneglycol Acetal, EthylAlpha-Acetylcinnamate, Ethyl 2-Hydroxy-3-Phenylpropionate,3-(3,4-Methylenedioxyphenyl)-2-Methylpropanal, Trehalose, Dihydrate,Rebaudioside A, N-(2-Hydroxyethyl)-2,3-Dimethyl-2-Isopropylbutanamide,N-(1,1-Dimethyl-2-Hydroxyethyl)-2,2-Diethylbutanamide, DimenthylGlutarate, Trans-3-Nonen-1-Ol, 4-Formyl-2-Methoxyphenyl2-Hydroxypropanoate, Guaiacol Butyrate, Guaiacol Isobutyrate, GuaiacolPropionate, Ethyl 5-Hydroxyoctanoate, Isopropylideneglyceryl5-Hydroxydecanoate, 2-Ethyl-2-Hexenal, Ethyl 2-Hexenoate, PropylSorbate, Cis-2-Octenol, 2-Hexylidenehexanal, Trans-2-Tridecenol,2-Phenoxyethyl Propionate, Propyl 4-Tert-Butylphenylacetate,2-Phenoxyethanol, Phenyl Butyrate, Piperonal Propyleneglycol Acetal,Benzyl Levulinate, 4-Methylbenzyl Alcohol, Phenylacetaldehyde DiethylAcetal, Benzyl Nonanoate, Anisaldehyde Propyleneglycol Acetal,4-Methylbenzaldehyde Propyleneglycol Acetal, PhenylacetaldehydePropyleneglycol Acetal, 2-Ethylhexyl Benzoate,2-Ethyl-3-Methylthiopyrazine, 2-Ethoxy-3-Isopropylpyrazine,2-Ethoxy-3-Ethylpyrazine, Butyl Beta-Naphthyl Ether, Isoamyl PhenethylEther, 2-Acetyl-4-Isopropenylpyridine, 4-Acetyl-2-Isopropenylpyridine,2-Acetyl-4-Isopropylpyridine, 2-Methoxypyridine, 6-Methoxyquinoline,2-Pentylthiazole, 2-Thienylmethanol, 2-Acetyl-5-Methylthiophene,4-Methyl-3-Thiazoline, 3,4-Dimethylthiophene, 1-(2-Thienyl)Ethanethiol,4,5-Dimethyl-2-Isobutylthiazole, Cyclotene Butyrate,3-(Methylthio)Propylamine, 4-Methyl-Cis-2-Pentene, 1-Nonene,1,3,5,7-Undecatetraene, EthylAlpha-Ethyl-Beta-Methyl-Beta-Phenylglycidate, MethylBeta-Phenylglycidate, D-8-P-Menthene-1,2-Epoxide,L-8-P-Menthene-1,2-Epoxide, 2,3-Epoxyoctanal, 2,3-Epoxyheptanal,2,3-Epoxydecanal, Hydroxy(4-Hydroxy-3-Methoxyphenyl)Acetic Acid,4-Hydroxy-4-(3-Hydroxy-1-Butenyl)-3,5,5-Trimethyl-2-Cyclohexen-1-One,(+/−)-2,6,10,10-Tetramethyl-1-Oxaspiro[4,5]Deca-2,6-Dien-8-One,4-(2-Butenylidene)-3,5,5-Trimethylcyclohex-2-En-1-One, Digeranyl Ether,1-(4-Hydroxy-3-Methoxyphenyl)Decan-3-One, Alpha-Bisabolol,2(4)-Ethyl-4(2),6-Dimethyldihydro-1,3,5-Dithiazine (Mixture Of Isomers),(2e,6e/Z,8e)-N-(2-Methylpropyl)-2,6,8-Decatrienamide,4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)One And4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)One Hydrochloride,1,1-Propanedithiol, Z-5-Octenyl Acetate, (E)-4-Undecenal,Delta-Hexadecalactone, Trilobatin, L-Isoleucine,1-(2-Furfurylthio)-Propanone, (+/−)-4-Methyl-2-Propyl-1,3-Oxathiane,N-(2-Methylcyclohexyl)-2,3,4,5,6-Pentafluorobenzamide, Arachidonic AcidEnriched Oil, 5-Isopropyl-2,6-Diethyl-2-Methyltetrahydro-2h-Pyran,(1r,2s,5r)-N-(4-Methoxyphenyl)-5-Methyl-2-(1-Methylethyl)Cyclohexanecarboxamide,Octahydro-4,8a-Dimethyl-4a(2h)-Naphthol,2-Methyl-4,5-Dihydrofuran-3-Thiol,(2s,5r)-N-[4-(2-Amino-2-Oxoethyl)Phenyl]-5-Methyl-2-(Propan-2-Yl)Cyclohexanecarboxamide,(+/−)-6-Octyltetrahydro-2h-Pyran-2-One,(+/−)-2-Methyltetrahydrofuran-3-Thiol Acetate,(+/−)-3-Hydroxy-3-Methyl-2,4-Nonanedione, 1,1-Dipropoxyethane,Chrysanthemum Extract, Honeysuckle Extract, Yuzunone,L-Methionylglycine,N-Cyclopropyl-5-Methyl-2-Isopropylcyclohexanecarboxamide,3-Pentanethiol, 2-Ethyl-2,5-Dihydro-4-Methylthiazole,1-(Methyldithio)-2-Propanone, 5-Methylfurfurylmercaptan,4-Mercapto-3-Methyl-2-Butanol, Ferrous L-Lactate, O-Trans-Coumaric Acid,3-[(4-Amino-2,2-Dioxido-1h-2,1,3-Benzothiadiazin-5-Yl)Oxy]-2,2-Dimethyl-N-Propylpropanamide,2(3),5-Dimethyl-6,7-Dihydro-5h-Cyclopentapyrazine, Cinnamyl Benzoate,Beta-Naphthyl Methyl Ether, Rosemary Oleoresin, 9-Decen-2-One,1-(Methylthio)-3-Octanone, 3′,7-Dihydroxy-4′-Methoxyflavan,Glutamyl-Valyl-Glycine, L-Threonine, Luo Han Fruit Concentrate,L-Alanyl-L-Glutamine, Sucrose Monopalmitate, Ethyl2-Mercapto-2-Methylpropionate,2-(3,4-Dihydroxyphenyl)-5,7-Dihydroxy-4-Chromanon,N—[N-[3-(3-Hydroxy-4-Methoxyphenyl)Propyl]-L-Alpha-Aspartyl]-L-Phenylalanine1-Methylester, Monohydrate, Sweet Blackberry Leaves Extract,2-[(2-(P-Menthyloxy)Ethoxy]Ethanol, Succinic Acid, Rebaudioside C,1-(2-Hydroxyphenyl)-3-(Pyridin-4-Yl)Propan-1-One,1-(2-Hydroxy-4-Isobutoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,1-(2-Hydroxy-4-Methoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,Trans-4-Tert-Butylcyclohexanol,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)Imidazolidine-2,4-Dione,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)-5,5-Dimethylimidazolidine-2,4-Dione,Clover Herb Distillate, Glucosyl Steviol Glycosides, Dl-Isomenthol,0-Ethyl S-1-Methoxyhexan-3-Yl Carbonothioate, Cassyrane,1,5-Octadien-3-Ol, (+/−)-2-Mercaptoheptan-4-Ol, 3-(Methylthio)Decanal,(4z,7z)-Trideca-4,7-Dienal, Persicaria Odorata Oil, Amacha LeavesExtract, Glutamyl-2-Aminobutyric Acid, Glutamyl-Norvalyl-Glycine,Glutamyl-Norvaline, N1-(2,3-Dimethoxybenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide, 1-(2-Hydroxy-4-Methylcyclohexyl)Ethanone, Mexican Lime Oil,Expressed, Persian Lime Oil, Expressed,(+/−)-6-Methoxy-2,6-Dimethylheptanal, 3,5-Undecadien-2-One,(+/−)-2,5-Undecadien-1-Ol, Triethylthialdine, 4-Methylpentyl4-Methylvalerate, Cis-3-Hexenyl Salicylate,(R)—N-(1-Methoxy-4-Methylpentan-2-Yl)-3,4-Dimethylbenzamide, N-AcetylGlutamate, 1,3-Propanediol, Szechuan Pepper Extract, Tasmannialanceolata Extract, Mentha longifolia Oil, Mangosteen Distillate, Ethyl3-(2-Hydroxyphenyl)Propanoate, 1-Cyclopropanemethyl-4-Methoxybenzene,Prenyl Thioisobutyrate, Prenyl Thioisovalerate, (−)-Matairesinol,Stevioside,1-(2,4-Dihydroxyphenyl)-3-(3-Hydroxy-4-Methoxyphenyl)Propan-1-One, Ethyl5-Formyloxydecanoate,3-[3-(2-Isopropyl-5-Methyl-Cyclohexyl)Ureido]Butyric Acid Ethyl Ester,2-Isopropyl-4-Methyl-3-Thiazoline, 2,6,10-Trimethyl-9-Undecenal,5-Mercapto-5-Methyl-3-Hexanone, Meyer Lemon Oil, Cold Pressed, Citrus XMeyeri, Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside A60%, Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside A 80%,(E)-N-[2-(1,3-Benzodioxol-5-Yl)Ethyl]-3-(3,4-Dimethoxyphenyl)Prop-2-Enamide,4-Amino-5-(3-(Isopropylamino)-2,2-Dimethyl-3-Oxopropoxy)-2-Methylquinoline-3-CarboxylicAcid, 3-Methyl-5-(2,2,3-Trimethylcyclopent-3-En-1-Yl)Pent-4-En-2-Ol,(1-Methyl-2-(1,2,2-Trimethylbicyclo[3.1.0]Hex-3-Ylmethyl)Cyclopropyl)Methanol,Erospicata Oil, Mentha spicata, Curly Mint Oil, Mentha spicata Var.crispa, (+/−)-2-Mercapto-5-Methylheptan-4-One,Caryophylla-3(4),8-Dien-5-Ol, L-Cysteine Methyl Ester Hydrochloride,2(3)-Hexanethiol, Mixture Of 1-Vinyl-3-Cyclohexenecarbaldehyde And4-Vinyl-1-Cyclohexenecarbaldehyde, (+/−)-4-Hydroxy-6-Methyl-2-Heptanone,2-Octyl-2-Dodecenal, 2-Hexyl-2-Decenal, Trans-6-Octenal,(E)-3-Benzo[1,3]Dioxol-5-Yl-N,N-Diphenyl-2-Propenamide,2,6-Dimethyl-5-Heptenol, (+/−)-Bicyclo[2.2.1]Hept-5-Ene-2-CarboxylicAcid, Ethyl Ester, 3-(Acetylthio)Hexanal, (+/−)-3-Mercapto-1-Pentanol,(3r,3s)-3-[[(4-Amino-2,2-Dioxido-1h-2,1,3-Benzothiadiazin-5-Yl)Oxy]Methyl]-N-Cyclopentyl-2-Oxo-3-Piperidinecarboxamide,(+/−)-1-Cyclohexylethanol, (+/−)-8-Methyldecanal, Steviol GlycosideExtract, Stevia rebaudiana, Rebaudioside C 30%, (+/−)-Naringenin,2-(((3-(2,3-Dimethoxyphenyl)-1h-1,2,4-Triazol-5-Yl)Thio)Methyl)Pyridine,(2r)-3′,5-Dihydroxy-4′-Methoxyflavanone, Glucosylated Rubus suavissimusExtract, 20-30% Glucosylated Rubusoside Glycosides, Olive Fruit Extract,(S)-1-(3-(((4-Amino-2,2-Dioxido-1h-Benzo[C][1,2,6]Thiadiazin-5-Yl)Oxy)Methyl)Piperidin-1-Yl)-3-Methylbutan-1-One,8-Methylnonanal, Mixture Of Ricinoleic Acid, Linoleic Acid, And OleicAcid, Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside A 22%,Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside C 22%,Pinocarvyl Acetate,N-Ethyl-5-Methyl-2-(1-Methylethenyl)Cyclohexanecarboxamide,2-(4-Methylphenoxy)-N-(1h-Pyrazol-3-Yl)-N-(Thiophen-2-Ylmethyl)Acetamide,Ethyl-2-(4-Hydroxy-3-Methoxy-Phenyl)Acetate, Ginger Mint Oil(Mentha×Gracilis), Palmitoylated Green Tea Extract Catechins,2-(5-Isopropyl-2-Methyltetrahydrothiophen-2-Yl)Ethanol, GlucosylatedRubus suavissimus Extract, 60% Glucosylated Rubusoside Glycosides,Sandalwood Austrocaledonicum Oil, and Sugar Cane Distillate.

In various embodiments, the ingestibly acceptable ingredient may includeone or more of sweetness enhancers, sweetening agents, umami flavorenhancers, umami flavoring agents, sour flavoring agents, and coolingagents.

In some embodiments, the ingestible composition further comprises anadditional sweetener such as a sweetener described in detail below. Insome embodiments, the sweetener is present in an amount from about 0.1%to about 12% by weight. In some embodiments, the sweetener is present inan amount from about 0.2% to about 10% by weight. In some embodiments,the sweetener is present in an amount from about 0.3% to about 8% byweight. In some embodiments, the sweetener is present in an amount fromabout 0.4% to about 6% by weight. In some embodiments, the sweetener ispresent in an amount from about 0.5% to about 5% by weight. In someembodiments, the sweetener is present in an amount from about 1% toabout 2% by weight. In some embodiments, the sweetener is present in anamount from about 0.1% to about 5% by weight. In some embodiments, thesweetener is present in an amount from about 0.1% to about 4% by weight.In some embodiments, the sweetener is present in an amount from about0.1% to about 3% by weight. In some embodiments, the sweetener ispresent in an amount from about 0.1% to about 2% by weight. In someembodiments, the sweetener is present in an amount from about 0.1% toabout 1% by weight. In some embodiments, the sweetener is present in anamount from about 0.1% to about 0.5% by weight. In some embodiments, thesweetener is present in an amount from about 0.5% to about 10% byweight. In some embodiments, the sweetener is present in an amount fromabout 2% to about 8% by weight.

In some embodiments, the compound of Formula (I) and the additionalsweetener are present in a ratio of about 1:100,000 to 100,000:1, or anyratio in between. In some embodiments, the compound of Formula (I) andthe sweetener are present in a ratio of about 1:90,000, about 1:80,000,about 1:70,000, about 1:60,000, about 1:50,000, about 1:40,000, about1:30,000, about 1:20,000, about 1:10,000, 1:9,000, about 1:8,000, about1:7,000, about 1:6,000, about 1:5,000, about 1:4,000, about 1:3,000,about 1:2,000, about 1:1,000, about 1:900, about 1:800, about 1:700,about 1:600, about 1:500, about 1:450, about 1:400, about 1:350, about1:300, about 1:250, about 1:200, about 1:150, about 1:100, about 1:90,about 1:85, about 1:80, about 1:75, about 1:70, about 1:65, about 1:60,about 1:55, about 1:50, about 1:45, about 1:40, about 1:35, about 1:30,about 1:25, about 1:20, about 1:19, about 1:18, about 1:17, about 1:16,about 1:15, about 1:14, about 1:13, about 1:12, about 1:11, about 1:10,about 1:9, about 1:8, about 1:7, about 1:6, about 1:5, about 1:4, about1:3, about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1,about 6:1, about 7:1, about 8:1, about 9:1, about 10:1, about 11:1,about 12:1, about 13:1, about 14:1, about 15:1, about 16:1, about 17:1,about 18:1, about 19:1, about 20:1, about 25:1, about 30:1, about 35:1,about 40:1, about 45:1, about 50:1, about 55:1, about 60:1, about 65:1,about 70:1, about 75:1, about 80:1, about 85:1, about 90:1, about 95:1,about 100:1, about 150:1, about 200:1, about 250:1, about 300:1, about350:1, about 400:1, about 450:1, about 500:1, about 600:1, about 700:1,about 800:1, about 900:1, about 1,000:1, about 1,000:1, about 2,000:1,about 3,000:1, about 4,000:1, about 5,000:1, about 6,000:1, about7,000:1, about 8000:1, about 9,000:1, about 10,000:1, about 20,000:1,about 30,000:1, about 40,000:1, about 50,000:1, about 60,000:1, about70,000:1, about 80,000:1, about 90,000:1, about 100,000:1, or any ratioin between.

Additional sweeteners have a wide range of chemically distinctstructures and hence possess varying properties, such as, withoutlimitation, odor, flavor, mouthfeel, and aftertaste.

In some embodiments, the sweetener may comprise combinations of two ormore sweeteners as disclosed herein. In some embodiments, the sweetenermay comprise combinations of two, three, four or five sweeteners asdisclosed herein. In some embodiments, the sweetener may be a sugar. Insome embodiments, the sweetener may be a combination of one or moresugars and other natural and artificial sweeteners. In some embodiments,the sweetener is a sugar. In some embodiments, the sugar is cane sugar.In some embodiments, the sugar is beet sugar. In some embodiments, thesugar may be sucrose, fructose, glucose or combinations thereof. In someembodiments, the sugar may be sucrose. In some embodiments, the sugarmay be a combination of fructose and glucose. In some embodiments, thesugar may be a combination of about 55% fructose and about 42% glucose.In some embodiments, the sugar may be a combination of about 42%fructose and about 53% glucose. In some embodiments, the sugar may be acombination of about 90% fructose and about 10% glucose. In someembodiments, the sweetener may be a rare sugar. In some embodiments, therare sugar is selected from the group consisting of D-allose, D-psicose,L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose,D-leucrose and combinations thereof. In some embodiments, the rare sugaris D-psicose. In some embodiments, the rare sugar is D-tagatose. In someembodiments, the sweetener is an artificial sweetener. In someembodiments, the artificial sweetener may be sucralose.

In some embodiments, the additional sweetener may be common saccharidesweeteners, e.g., sucrose, fructose, glucose, and sweetener compositionscomprising natural sugars, such as corn syrup (including high fructosecorn syrup) or other syrups or sweetener concentrates derived fromnatural fruit and vegetable sources; rare natural sugars includingD-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose,L-arabinose, D-turanose, and D-leucrose; semi-synthetic “sugar alcohol”sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol,xylitol, maltodextrin, and the like; and artificial sweeteners such asaspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame.In some embodiments, the sweetener may be selected from the groupconsisting of cyclamic acid, mogroside, tagatose, maltose, galactose,mannose, sucrose, fructose, lactose, neotame and other aspartamederivatives, glucose, D-tryptophan, glycine, maltitol, lactitol,isomalt, hydrogenated glucose syrup (HGS), hydrogenated starchhydrolyzate (HSH), stevioside, rebaudioside A and other sweetStevia-based glycosides, carrelame and other guanidine-based sweeteners.

Natural or artificial sweeteners for use in the formulation comprisingan additional sweetener in combination with at least one compoundsdescribed herein include but are not limited to natural or syntheticcarbohydrates or carbohydrate analogues, including monosaccharides,disaccharides, oligosaccharides, and polysaccharides, and including raresugars, or sugars in either of the D- or L- conformations, and include,for example, sucrose, fructose, glucose, L-arabinose, L-fucose,L-glucose, L-ribose, D-arabino-hexulose, psicose, altrose, arabinose,turanose, abequose, allose, abrusoside A, aldotriose, threose, xylose,xylulose, xylo-oligosaccharide (such as xylotriose and xylobiose),lyxose, polydextrose, oligofructose, fucose, galacto-oligosaccharide,galactosamine, galactose, gentio-oligosaccharide (such as gentiobiose,gentiotriose, and gentiotetraose), dextrose, cellobiose, D-leucrose,D-psicose, D-ribose, D-tagatose, trehalose (mycose), neotrehalose,isotrehalose, raffinose, idose, tagatose, melibiose,mannan-oligosaccharide, rhamnose, ribose, ribulose,malto-oligosaccharide (such as maltotriose, maltotetraose,maltopentaose, maltohexaose, and maltoheptaose), maltose, sucroseacetate isobutyrate, dextrose, erythrose, erythrulose, deoxyribose,gulose, ketotriose, lactose, lactulose, kestose, nystose, mannose,sucralose, palatinose, polydextrose, sorbose, sugaridextrose (blendedsugar), or talose, or combinations of any two or more of theaforementioned sweeteners.

The additional sweetener can also include, for example, sweetenercompositions comprising one or more natural or synthetic carbohydrate,such as corn syrup, high fructose corn syrup, high maltose corn syrup,glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS),hydrogenated starch hydrolyzate (HSH), or other syrups or sweetenerconcentrates derived from natural fruit and vegetable sources, orsemi-synthetic “sugar alcohol” sweeteners such as polyols. Non-limitingexamples of polyols in some embodiments include erythritol, maltitol,mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol,glycerol (glycerin), threitol, galactitol, palatinose, reducedisomalto-oligosaccharides, reduced xylo-oligosaccharides, reducedgentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup,isomaltulose, maltodextrin, and the like, and sugar alcohols or anyother carbohydrates or combinations thereof capable of being reducedwhich do not adversely affect taste.

The additional sweetener may be a natural or synthetic sweetener thatincludes, but is not limited to, agave inulin, agave nectar, agavesyrup, amazake, brazzein, brown rice syrup, coconut crystals, coconutsugars, coconut syrup, date sugar, fructans (also referred to as inulinfiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder,Stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I,rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J,rebaudioside N, rebaudioside O, rebaudioside M and other sweetstevia-based glycosides, stevioside, stevioside extracts, honey,Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, orextracts), lucuma (fruit, powder, or extracts), maple sap (including,for example, sap extracted from Acer saccharum, Acer nigrum, Acerrubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acermacrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maplesyrup, maple sugar, walnut sap (including, for example, sap extractedfrom Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglansregia), birch sap (including, for example, sap extracted from Betulapapyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betulapopulifolia, Betula pendula), sycamore sap (such as, for example, sapextracted from Platanus occidentalis), ironwood sap (such as, forexample, sap extracted from Ostrya virginiana), mascobado, molasses(such as, for example, blackstrap molasses), molasses sugar, monatin,monellin, cane sugar (also referred to as natural sugar, unrefined canesugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, rawsugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referredto as tapioca syrup), thaumatin, yacon root, malt syrup, barley maltsyrup, barley malt powder, beet sugar, cane sugar, crystalline juicecrystals, caramel, carbitol, carob syrup, castor sugar, hydrogenatedstarch hydrolates, hydrolyzed can juice, hydrolyzed starch, invertsugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfamepotassium (also referred to as acesulfame K or ace-K), alitame (alsoreferred to as aclame), advantame, aspartame, baiyunoside, neotame,benzamide derivatives, bernadame, canderel, carrelame and otherguanidine-based sweeteners, vegetable fiber, corn sugar, couplingsugars, curculin, cyclamates, cyclocarioside I, demerara, dextran,dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcosideB, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol,glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid,glycerol, glycine, glycyphillin, glycyrrhizin, golden sugar, yellowsugar, golden syrup, granulated sugar, gynostemma, hernandulcin,isomerized liquid sugars, jallab, chicory root dietary fiber, kynureninederivatives (including N′-formyl-kynurenine, N′-acetyl-kynurenine,6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname,guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb,maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides(including, for example, mogroside IV, mogroside V, and neomogroside),mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidinedihydrochalcone, nib sugar, nigero-oligosaccharide, norbu, orgeat syrup,osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine,petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin,polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B,rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr,siamenoside I, Siraitia grosvenorii, soybean oligosaccharide, Splenda,SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1,2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin,superaspartame, tetrasaccharide, threitol, treacle, trilobtain,tryptophan and derivatives (6-trifluoromethyl-tryptophan,6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup,aspartame-acesulfame, assugrin, and combinations or blends of any two ormore thereof.

In some embodiments, the additional sweeter is selected fromsteviolbioside, stevioside, Stevia rebaudiana, rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L,rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O,rebaudioside M, glycyrrhetinic acid, glycyrrhizin, GAMG (glycyrrhetinicacid monoglucuronide), thaumatin, monellin, brazzelin, and combinationsor blends of any two or more thereof.

In still other embodiments, the additional sweetener can be a chemicallyor enzymatically modified natural high potency sweetener. Modifiednatural high potency sweeteners include glycosylated natural highpotency sweetener such as glucosyl-, galactosyl-, orfructosyl-derivatives containing 1-50 glycosidic residues. Glycosylatednatural high potency sweeteners may be prepared by enzymatictransglycosylation reaction catalyzed by various enzymes possessingtransglycosylating activity. In some embodiments, the modified sweetenercan be substituted or unsubstituted.

Additional sweeteners also include combinations of any two or more ofany of the aforementioned sweeteners. In some embodiments, the sweetenermay comprise combinations of two, three, four or five sweeteners asdisclosed herein. In some embodiments, the sweetener may be a sugar. Insome embodiments, the sweetener may be a combination of one or moresugars and other natural and artificial sweeteners.

One of skill in the art will recognize that any one or more of any oneof the aforementioned additional sweeteners can be combined in variousratios, amounts, or concentrations to yield an additional sweeteneralone or a combination of two or more additional sweeteners, which isthen combined with a compound described herein.

One of skill in the art will recognize that the aforementionedadditional sweeteners for use in a formulation comprising one or moreadditional sweeteners and one or more compound described herein areprovided by way of example and are not intended to be limiting.

In some embodiments, the ingestible composition does not comprise anadditional sweetener. In some embodiments, the ingestible compositiondoes not comprise one or more additional sweeteners selected from thegroup consisting of sucrose, fructose, or glucose.

In some embodiments, the composition comprises a sweetening compoundand/or a sweet flavor enhancing compound, and one or more inactiveingredients. Representative inactive ingredients include but are notlimited to, those declared to the U.S. Food and Drug Administration.Such inactive ingredients include: Alpha-Terpineol; Alpha-Tocopherol;Alpha-Tocopherol Acetate; Alpha-Tocopherol Acetate, Dl-;Alpha-Tocopherol, Dl-; Beta-Carotene; Beta-Cyclodextrin Sulfobutyl EtherSodium; Beta-Ionone; 1-(Phenylazo)-2-Naphthylamine; 1,2,6-Hexanetriol;1,2-Dimyristoyl-Sn-Glycero-3-(Phospho-S-(1-Glycerol));1,2-Dimyristoyl-Sn-Glycero-3-Phosphocholine;1,2-Dioleoyl-Sn-Glycero-3-Phosphocholine;1,2-Dipalmitoyl-Sn-Glycero-3-(Phospho-Rac-(1-Glycerol));1,2-Distearoyl-Sn-Glycero-3-(Phospho-Rac-(1-Glycerol));1,2-Distearoyl-Sn-Glycero-3-Phosphocholine; 1-AminocyclohexanecarboxylicAcid, C-11; 1-O-Tolylbiguanide; 2212 Fine Black; 2-Ethyl-1,6-Hexanediol;Acacia; Acacia Syrup; Acesulfame; Acesulfame Potassium; Acetaminophen;Acetic Acid; Acetic Anhydride; Acetone; Acetone Sodium Bisulfite;Acetonitrile; Acetophenone; Acetylated Lanolin Alcohols; Acetylcysteine;Acetyltributyl Citrate; Acetyltryptophan, Dl-; Acid Blue 9 Ammonium;Acid Orange 20; Acrylates Copolymer; Acryl-Eze 93018509 White; Acryl-Eze93053823 Orange; Acryl-Eze 93084719 Pink; Acryl-Eze 93084720 Pink;Acrylic Acid-Isooctyl Acrylate Copolymer; Acrylic Adhesive 788;Activated Charcoal; Adcote 72a103; Adhesive Tape; Adipic Acid; AdvantiaPrime 190100ba01 White; Aerotex Resin 3730; Agar; Air; Alanine; AlbuminAggregated; Albumin Colloidal; Albumin Human; Albumins; Alcloxa;Alcohol; Alfadex; Algeldrate; Alginic Acid; Alkyl Ammonium Sulfonic AcidBetaine; Alkyl Aryl Sodium Sulfonate; Allantoin; Almond Oil; Althaeaofficinalis Root; Aluminum Acetate; Aluminum Hydroxide; AluminumHydroxide-Sucrose, Hydrated; Aluminum Monostearate; Aluminum Oxide;Aluminum Polyester; Aluminum Silicate; Aluminum Silicate Pentahydrate;Aluminum Starch Octenylsuccinate; Aluminum Stearate; AluminumSubacetate; Aluminum Sulfate Anhydrous; Aluminum SulfateTetradecahydrate; Alzamer-39; Alzamer-50; Amaranth; Amberlite; AmberliteXe-58; Amberlite Xe-88; Amerchol C; Amerchol-Cab; Aminobenzoate Sodium;Aminomethylpropanol; Ammonia; Ammonio Methacrylate Copolymer; AmmonioMethacrylate Copolymer Type A; Ammonio Methacrylate Copolymer Type B;Ammonium Acetate; Ammonium Calcium Alginate; Ammonium Chloride; AmmoniumGlycyrrhizate; Ammonium Lauryl Sulfate; Ammonium Nonoxynol-4 Sulfate;Ammonium Phosphate, Dibasic; Ammonium Salt Of C-12-C-15 Linear PrimaryAlcohol Ethoxylate; Ammonium Sulfate; Ammonyx; Amphoteric-9; AmylAcetate; Anethole; Anhydrous Citric Acid; Anhydrous Dextrose; AnhydrousDibasic Calcium Phosphate; Anhydrous Lactose; Anhydrous TrisodiumCitrate; Anidrisorb 85/70; Anise; Anise Oil; Anoxid Sbn; Antifoam;Antifoam Dc; Antifoam M; Antipyrine; Apaflurane; Apricot Kernel OilPeg-6 Esters; Aquacel 126; Aquacoat; Aquacoat Ecd; Aquacoat Ecd-30;Aquaphor; Aquarius Bkt14090 Yellow; Aquarius Bp17066 Blue; Arginine;Arlacel; Ascorbic Acid; Ascorbyl Palmitate; Aspartame; Aspartic Acid;Attapulgite; Balsam Peru; Barium Sulfate; Beeswax, Synthetic;Beheneth-10; Bentonite; Benzaldehyde; Benzalkonium Chloride;Benzenesulfonic Acid; Benzethonium Chloride; Benzododecinium Bromide;Benzoic Acid; Benzoin Resin; Benzyl Acetate; Benzyl Alcohol; BenzylBenzoate; Benzyl Chloride; Benzyl Violet; Betadex; Betanaphthol; Betose;Bibapcitide; Bismuth Subcarbonate; Bismuth Subgallate; Black Currant;Black Ink; Boric Acid; Brocrinat; Brown Iron Oxide; Buffered Soda;Butane; Butyl Alcohol; Butyl Ester Of Methyl Vinyl Ether/MaleicAnhydride Copolymer (125000 Mw); Butyl Stearate; ButylatedHydroxyanisole; Butylated Hydroxytoluene; Butylene Glycol; Butylparaben;Butyric Acid; C12-15 Alkyl Lactate; C20-40 Pareth-24; Caffeine; Calcium;Calcium Acetate; Calcium Alginate And Ammonium Alginate; CalciumAscorbate; Calcium Carbonate; Calcium Carrageenan Sulfate; CalciumChloride; Calcium Citrate; Calcium Cyclamate; Calcium Gluceptate;Calcium Hydroxide; Calcium Lactate; Calcium Phosphate DibasicDihydrate-Sucrose Agglomerate; Calcium Phosphate, Dibasic Monohydrate;Calcium Phosphate, Calcium Polycarbophil; Calcium Pyrophosphate; CalciumSalicylate; Calcium Silicate; Calcium Stearate; Calcium SulfateAnhydrous; Calcium Sulfate Dihydrate; Calcium Sulfate Hemihydrate;Calcium Sulfate, Calcobutrol; Caldiamide Sodium; Caloxetate Trisodium;Calteridol Calcium; Canada Balsam; Candelilla Wax; CandesartanCilexetil; Canola Oil; Caprylic/Capric Mono/Diglycerides;Caprylic/Capric/Stearic Triglyceride; Caprylic/Capric/SuccinicTriglyceride; Caprylocaproyl Macrogolglycerides; Capsicum oleoresin;Captan; Caramel; Carbomer 1382; Carbomer Copolymer Type B (AllylPentaerythritol Crosslinked); Carbomer Homopolymer Type A (AllylPentaerythritol Crosslinked); Carbomer Homopolymer Type B (AllylPentaerythritol Crosslinked); Carbomer Homopolymer Type B (AllylPentaerythritol Or Allyl Sucrose Crosslinked); Carbomer Homopolymer TypeC (Allyl Pentaerythritol Crosslinked); Carbon Dioxide; CarbonTetrachloride; Carboxy Vinyl Copolymer; Carboxymethyl Starch;CarboxymethylamylopectinSodium; Carboxymethylcellulose;CarboxymethylcelluloseCalcium; Carboxymethylcellulose Sodium;Carboxypolymethylene; Carmine; Carmine 50; Carnauba Wax; Carrageenan;Carrageenan Calcium; Carrageenan Sodium; Carvone, (−)-; Castor Oil;Cedar Leaf Oil; Cellaburate; Cellacefate; Cellulose Acetate; CelluloseAcetate Ca-320s; Cellulose Acetate Ca-398-10; CelluloseMicrocrystalline/Carboxymethylcellulose Sodium; Cellulose,Microcrystalline; Cellulose, Oxidized; Cellulosic Polymers; Ceresin;Ceteareth-12; Ceteareth-15; Ceteareth-30; Cetearyl Alcohol/Ceteareth-20;Cetearyl Ethylhexanoate; Ceteth-10; Ceteth-2; Ceteth-20; Ceteth-23;Cetostearyl Alcohol; Cetrimonium Chloride; Cetyl Alcohol; Cetyl EstersWax; Cetyl Palmitate; Cetylpyridinium Chloride; Chemoderm 6401b; Cherry;Cherry Juice; Chinese Cinnamon Oil; Chlorobutanol; ChlorobutanolHemihydrate; Chlorocresol; Chloroform; Chloroxylenol; Cholesterol;Choleth; Choleth-24; Chondrus crispus Carrageenan; Chromacote T 2700gn;Chromacote T 2716y; Chroma-Kote T2956-Y Yellow; Ciclopirox Olamine;Cinnamaldehyde; Cinnamon; Cinnamon Oil; Citric Acid Monohydrate; Citrussinensis Flower Oil; Clove Oil; Coateric Ypa-6-7430 White; CocamideEther Sulfate; Cocamine Oxide; Coco Betaine; Coco Diethanolamide; CocoMonoethanolamide; Cocoa; Cocoa Butter; Coco-Caprylate/Caprate;Coco-Glycerides; Coconut Oil; Coconut Oil-Lecithin; Coconut Oil/PalmKernel Oil Glycerides, Hydrogenated; Coffee Bean; Cola Nut; Collagen;Color Hs 290008cr01 White; Color Icg-U-10251 Brown; Coloring Suspension;Compressible Sugar; Copovidone K25-31; Coriander Oil; Corn Glycerides;Corn Oil; Corn Oil Peg-6 Esters; Corn Syrup; Cottonseed Oil; Cream Base;Creatine; Creatinine; Cresol; Croscarmellose; Croscarmellose Sodium;Crospovidone (15 Mpa.S At 5%); Crystal Gum; Cupric Sulfate; CupricSulfate Anhydrous; Cutina; Cyclamic Acid; Cyclomethicone; Cyclomethicone5; Cyclomethicone/Dimethicone Copolyol; Cysteine; CysteineHydrochloride; Cysteine Hydrochloride Anhydrous; Cysteine, Dl-; D&CBlack No. 2; D&C Blue No. 1 Lake; D&C Blue No. 1—Aluminum Lake; D&C BlueNo. 2 Lake; D&C Blue No. 4; D&C Blue No. 6; D&C Blue No. 9; D&C BrownNo. 1; D&C Green No. 3 Lake; D&C Green No. 5; D&C Green No. 6; D&COrange No. 4; D&C Red No. 21—Aluminum Lake; D&C Red No. 22; D&C Red No.27; D&C Red No. 27 Lake; D&C Red No. 27—Aluminum Lake; D&C Red No. 28;D&C Red No. 28—Aluminum Lake; D&C Red No. 30; D&C Red No. 30 Lake; D&CRed No. 33; D&C Red No. 33 Lake; D&C Red No. 36; D&C Red No. 39; D&C RedNo. 4 Lake; D&C Red No. 40 Lake; D&C Red No. 6; D&C Red No. 6 BariumLake; D&C Red No. 6 Lake; D&C Red No. 7; D&C Red No. 7 Lake; D&C VioletNo. 2 Lake; D&C Yellow No. 10; D&C Yellow No. 10 Lake; D&C Yellow No.10-Aluminum Lake; D&C Yellow No. 10—Aluminum Lake; D&C Yellow No. 11;D&C Yellow No. 5—Aluminum Lake; D&C Yellow No. 6 Lake; Daubert 1-5 Pestr(Matte) 164z; Dc Antifoam Af Trituration 1% On Sucrose; Decyl MethylSulfoxide; Dehydag Wax Sx; Dehydroacetic Acid; Dehymuls E; DenatoniumBenzoate; Deoxycholic Acid; Dexbrompheniramine Maleate; Dextran; Dextran40; Dextrates; Dextrins Modified; Dextrose Monohydrate; Dextrose;Diacetylated Monoglycerides; Diastase, Malt; Diatomaceous Earth;Diatrizoic Acid; Diazolidinyl Urea; Dibasic Calcium Phosphate Dihydrate;Dibutyl Sebacate; Dichlorobenzyl Alcohol; Dichlorodifluoromethane;Dichlorofluoromethane; Dichlorotetrafluoroethane; Diethanolamine;Diethyl Phthalate; Diethyl Pyrocarbonate; Diethyl Sebacate;Diethylaminoethyl Stearamide Phosphate; Diethylene Glycol MonoethylEther; Diethylhexyl Phthalate **See Cder Guidance: Limiting The Use OfCertain Phthalates As Excipients In Cder-Regulated Products; Dihydroxyaluminum Aminoacetate; Dihydroxyaluminum Sodium Carbonate;Diisopropanolamine; Diisopropyl Adipate; Diisopropyl Dilinoleate;Diisopropylbenzothiazyl-2-Sulfenamide; Dimethicone; Dimethicone 100;Dimethicone 1000; Dimethicone 20; Dimethicone 350; DimethiconeMdx4-4210; Dimethiconol/Trimethylsiloxysilicate Crosspolymer (40/60 W/W;1000000 Pa·S); Dimethyl Isosorbide; Dimethyl Phthalate; DimethylSulfoxide; Dimethylaminoethyl Methacrylate-Butyl Methacrylate-MethylMethacrylate Copolymer; Dimethyldioctadecylammonium Bentonite;Dimethylsiloxane/Methylvinylsiloxane Copolymer; Dinoseb-Ammonium;Dipalmitoylphosphatidylglycerol, Dl-; Dipentenedimercaptan; DipropyleneGlycol; Disodium Citrate Sesquihydrate; Disodium Cocoamphodiacetate;Disodium Hydrogen Citrate; Disodium Laureth Sulfosuccinate; DisodiumLauryl Sulfosuccinate; Disodium Oleamido MonoethanolamineSulfosuccinate; Disodium Sulfosalicylate; Disofenin;Distearoylphosphatidylcholine, Dl-; Divinylbenzene Styrene Copolymer;Dmdm Hydantoin; Docosanol; Docusate Sodium; Docusate Sodium/SodiumBenzoate; Dri Klear; Dri Klear 042; Dri Klear Lv 609527; Dry Flo;Dry-Clear Lv; Duro-Tak 280-2516; Duro-Tak 387-2516; Duro-Tak 80-1196;Duro-Tak 87-2070; Duro-Tak 87-2194; Duro-Tak 87-2287; Duro-Tak 87-2296;Duro-Tak 87-2888; Duro-Tak 87-2979; Dusting Powder; Dye Beige P-1437;Dye Black Lb-1171; Dye Black Lb-442; Dye Black Lb-636; Dye BlackLb-9972; Dye Black Oxide; Dye Blue Lake Blend Lb-1245; Dye Blue LakeBlend Lb-1939; Dye Blue Lake Blend Lb-332; Dye Blue Lakolene; Dye BlueLb-781; Dye Brown Lake; Dye Brown Lake Blend; Dye Brown Lake BlendLb-1685; Dye Brown Lake Blend Lb-1792; Dye Brown Lb-292; Dye BrownLb-464; Dye Burnt Umber; Dye Caramel 105; Dye Caramel Acid Proof 100;Dye Carmine 09349; Dye Casing 27-75; Dye Chroma-Teric Deb-5037-Ore; DyeChroma-Teric T3000-We; Dye Chroma-Teric Yellow T3277-Ye; DyeChroma-Tone; Dye Chroma-Tone Pddb-8906w; Dye Chroma-Tone-P Ddb-8746-Or;Dye Dc Red Lake; Dye Dc Red Lb No. 9570; Dye Dc Red Lb Wj-9570; DyeDiolack 00f32892 Yellow; Dye Emerald Green Lb; Dye Emerald GreenLb-9207; Dye Fdc Black Lb260; Dye Fdc Blue No. 10; Dye Fdc Blue No. 40Ht Lake; Dye Fdc Brown R Lb-56069; Dye Fdc Green Lb-1174; Dye Fdc GreenLb-3323; Dye Fdc Green Lb-9583; Dye Fdc Lb483; Dye Fdc Orange Lb-452;Dye Fdc Purple Lb588; Dye Fdc Purple Lb-694; Dye Grape; Dye Gray No.2982; Dye Green 70363; Dye Green Al Lb-265; Dye Green Aluminum Lb; DyeGreen Lake Blend Lb-1236; Dye Green Lake Blend Lb-1441; Dye Green LakeBlend Lb-1644; Dye Green Lake Blend Lb-333; Dye Green Lb; Dye GreenLb-1594; Dye Green Lb-1616; Dye Green Lb-279; Dye Green Lb-482; DyeGreen Lb-555; Dye Green Lb-603; Dye Green Lb-820; Dye Green Lb-883; DyeGreen Pb-1543; Dye Green Pb-1763; Dye Green Pb-1766; Dye Green Pms-579;Dye Green Pr-1333; Dye Green Pr-1339; Dye Lavender; Dye Lavender LakeBlend Lb-1603; Dye Lavender Lb-1356; Dye Mint Green; Dye Ochre 3506; DyeOrange 54172; Dye Orange Lake Blend 3810; Dye Orange Lake Blend Lb-1439;Dye Orange Lake Blend Lb-1944; Dye Orange Lb-1387; Dye Orange Lb-715;Dye Orange Pb-1657; Dye Orange Pb-2148; Dye Peach Lb-1576; Dye Pink; DyePurple Lake; Dye Purple Lb-1902; Dye Purple Lb-562; Dye Purple Lb-639;Dye Purple Lb-694; Dye Red Cotolene-P; Dye Red Lake Blend 6053-R; DyeRed Pb-1595; Dye Red R07058; Dye Salmon Lb-1668; Dye Spectraspray Blue50726; Dye Swedish Orange No. 2191; Dye Tan Pb-1388; Dye TetraromeOrange; Dye Turquoise Lb-1430; Dye Violet; Dye White CoatericYpa-6-7089; Dye White Cotolene-P; Dye White Tc-1032; Dye Wild Cherry7598; Dye Yellow 70362; Dye Yellow Lake Blend Lb-1769; Dye Yellow Lb104; Dye Yellow Lb 9706; Dye Yellow Lb-111; Dye Yellow Lb-1577; DyeYellow Lb-1637; Dye Yellow Lb-282; Dye Yellow No. 62; Dye Yellow Pb1345;Dye Yellow Pb-1381; Dye Yellow Wd-2014; Edetate Calcium Disodium;Edetate Disodium; Edetate Disodium Anhydrous; Edetate Sodium; EdeticAcid; Egg Phospholipids; Eiderdown Soap; Entsufon; Entsufon Sodium;Epilactose; Epitetracycline Hydrochloride; Erythorbic Acid; Erythritol;Essence Bouquet 9200; Essence Fritzbro Orange; Essence Lemon; EssenceOrange; Ethanolamine Hydrochloride; Ether; Ethyl Acetate; Ethyl AcrylateAnd Methyl Methacrylate Copolymer (2:1; 750000 Mw); Ethyl Maltol; EthylOleate; Ethyl Vanillate; Ethyl Vanillin; Ethylcellulose (10 Mpa.S);Ethylcellulose (20 Mpa·S); Ethylcellulose (4 Mpa·S); Ethylcellulose (45Mpa·S); Ethylcellulose (50 Mpa·S); Ethylcellulose (7 Mpa·S);Ethylcelluloses; Ethylene; Ethylene Glycol; Ethylene Glycol MonoethylEther; Ethylenediamine; Ethylenediamine Dihydrochloride;Ethylene-Propylene Copolymer; Ethylene-Vinyl Acetate Copolymer (15%Vinyl Acetate); Ethylene-Vinyl Acetate Copolymer (28% Vinyl Acetate);Ethylene-Vinyl Acetate Copolymer (9% Vinylacetate); Ethylene-VinylAcetate Copolymers; Ethylhexyl Hydroxystearate; Ethylparaben;Eucalyptol; Eucalyptus Oil; Eugenol; Exametazime; Ext. D&C Yellow No. 7;Fat, Edible; Fat, Hard; Fatty Acid Esters; Fatty Acid Esters, Saturated;Fatty Acid Glycerides; Fatty Acid Pentaerythriol Ester; Fatty Acids;Fatty Alcohol Citrate; Fatty Alcohols; Fd&C Blue No. 1; Fd&C Blue No. 1Lake; Fd&C Blue No. 1—Aluminum Lake; Fd&C Blue No. 2; Fd&C Blue No.2—Aluminum Lake; Fd&C Green No. 3; Fd&C Red No. 3; Fd&C Red No.30—Aluminum Lake; Fd&C Red No. 3—Aluminum Lake; Fd&C Red No. 4; Fd&C RedNo. 40; Fd&C Red No. 40—Aluminum Lake; Fd&C Yellow No. 5; Fd&C YellowNo. 5—Aluminum Lake; Fd&C Yellow No. 6; Fd&C Yellow No. 6-Aluminum Lake;Fd&C Yellow No. 6—Aluminum Lake; Feculose; Ferric Chloride; Ferric OxideBrown; Ferric Oxide Green; Ferric Oxide Orange; Ferric Oxide Pink;Ferric Oxide Red; Ferric Oxide Yellow; Ferrosoferric Oxide; FerrousFumarate; Ferrous Oxide; Ferula Assa-Foetida Resin; Film CoatingSolution, Aqueous Im-163; Firmenich 51.226/T; Flavor 18317; Flavor 57000Iu; Flavor 57820/A; Flavor 89-186; Flavor 89-259; Flavor Anise 29653;Flavor Aniseed 501007 Bp0551; Flavor Apple Watermelon Pfc 9887; FlavorApricot 23067; Flavor Apricot 24829; Flavor Apricot Peach; FlavorAromalok 182608; Flavor Aromalok 262453; Flavor Banana 11090; FlavorBanana 15223; Flavor Banana 501013 Ap0551; Flavor Banana 59256c; FlavorBanana 71507; Flavor Banana 74546; Flavor Banana 8763; Flavor Banana9.19081; Flavor Banana Durarome 860.095 Td09.91; Flavor Banana Fmc23406; Flavor Banana Fn-6713; Flavor Banana Sa84; Flavor Bba-47769;Flavor Berry Citrus Blend 8409; Flavor Berry Citrus Blend 9621; FlavorBerry Citrus Blend 9756; Flavor Berry Fruit Punch 135846; Flavor BitterMask 9885; Flavor Bitterness Modifier 15555; Flavor Bitterness Modifier36734; Flavor Bitterness Modifier 367343; Flavor Black Cherry 501027Ap0551; Flavor Black Cherry 825.083; Flavor Blood Orange 51.226t; FlavorBlood Orange Sa; Flavor Bubble Gum 15864; Flavor Bubble Gum 175303;Flavor Bubble Gum 3266p; Flavor Bubble Gum Mc-4938; Flavor Burnt Sugar680537; Flavor Burnt Sugar 687817; Flavor Burnt Sugar 994535; FlavorButter Vanilla; Flavor Buttermint 24020; Flavor Butterscotch 61oo5-U;Flavor Butterscotch F-1785; Flavor C&K Mixed Fruit A13688; FlavorCandied Sugar 510155u; Flavor Cheri Beri Pcd-5580; Flavor Cheri-BeriPfc-8573; Flavor Cheri-Beri Pfc-8580; Flavor Cherry 104613; FlavorCherry 107026; Flavor Cherry 11539; Flavor Cherry 11929; Flavor Cherry1566; Flavor Cherry 181612; Flavor Cherry 213; Flavor Cherry 231494;Flavor Cherry 3321; Flavor Cherry 338614; Flavor Cherry 349; FlavorCherry 461566; Flavor Cherry 500910u; Flavor Cherry 57.679/A; FlavorCherry 590271a; Flavor Cherry 594 S.D.; Flavor Cherry 598384; FlavorCherry 825.382; Flavor Cherry 825.476wc; Flavor Cherry 842; FlavorCherry 8513; Flavor Cherry A-22872; Flavor Cherry Beri Pfc-8573; FlavorCherry Berry F-1194; Flavor Cherry Blend 770; Flavor Cherry Burgundy11650; Flavor Cherry Cream 14850; Flavor Cherry Dp300684; Flavor CherryDurarome 860.097 Td10.91; Flavor Cherry E.P.Modified 151; Flavor CherryEp-3699; Flavor Cherry F-232; Flavor Cherry Fi-8568; Flavor Cherry Fmc22872; Flavor Cherry Fmc 8513; Flavor Cherry Fona 825.662; Flavor CherryH&R Pharma 004; Flavor Cherry Iff 13530912; Flavor Cherry L-1233; FlavorCherry Maraschino S-3531; Flavor Cherry Mint 5073a; Flavor CherryN-2755; Flavor Cherry Nv-1489; Flavor Cherry Pfc-9768; Flavor CherryPistachio Pfc-8450; Flavor Cherry R-6556; Flavor Cherry Vanilla CompoundA77487; Flavor Cherry Wixon 3566; Flavor Cherry W1-1093; Flavor CherryW1-18022; Flavor Cherry W1-4658; Flavor Cherry-Anise Pfc-9758; FlavorChloroform 103589; Flavor Chocolate P727; Flavor Cinnamon; FlavorCinnamon Sd 516; Flavor Cinnamon Veko 3726; Flavor Citrus Fn-7176;Flavor Citrus/Fruit Freeze 1100609500; Flavor Coconut 41; Flavor CoconutF-3893; Flavor Coconut Toasted 1323pg; Flavor Cola Fmc 15740; FlavorCool Vanilla Bp18114; Flavor Cool Vanilla Bp18257; Flavor Cotton Candy30-92-0011; Flavor Cotton Candy F-9967; Flavor Cough Syrup 110257;Flavor Cough Syrup 134681; Flavor Cough Syrup 819; Flavor CreamEp-17688; Flavor Cream Soda; Flavor Creamy Vanilla 16345; Flavor Creme46971; Flavor Creme De Menthe 14677; Flavor Creme De Vanilla 28156;Flavor Curacao; Flavor Curacao 50.397a; Flavor Custard 52.940/A Fir;Flavor Df-119; Flavor Df-1530; Flavor E-472; Flavor Enhancer; FlavorF-5397a; Flavor F-9843; Flavor Felton 6-R-9; Flavor Fig 827118; FlavorFona 815.019wc; Flavor Fritzsche 21028-D; Flavor Fritzsche 46215; FlavorFritzsche 73959; Flavor Fritzsche 75021; Flavor Fruit 01-10428; FlavorFruit 84.6422; Flavor Fruit Fn-6714; Flavor Fruit Gum 912; Flavor FruitMint 75588; Flavor Fruit N&A Ws-605398; Flavor Fruit Punch 14761fm;Flavor Fruit Punch No. 28140; Flavor Fruit Punch No. 716; Flavor FruitTak 20008; Flavor Golden Punch; Flavor Grape 054158; Flavor Grape 10273;Flavor Grape 13403873; Flavor Grape 486939; Flavor Grape 501040a; FlavorGrape 501417c; Flavor Grape 59.145/Apo5.51; Flavor Grape 59.266/Apo5.51;Flavor Grape 61.13252; Flavor Grape 6175; Flavor Grape F&F 231460;Flavor Grape Firmenich 587.444; Flavor Grape Firmenich 597.303/C; FlavorGrape Givaudan 433160; Flavor Grape Iff 13549478; Flavor Grape Manheimer522463; Flavor Grape Micron Zd-3876; Flavor Grape Nector Pfc-8599;Flavor Grape Pfc 8439; Flavor Grape Pfc-9711; Flavor Grape Pfc-9924;Flavor Grape St6835/09; Flavor Guarana Fmc-15417; Flavor Haverstroo Zd49284; Flavor Iff Fp 69 F; Flavor Kiwi S-718; Flavor Lemon 812; FlavorLemon Fmc-10471; Flavor Lemon Givaudan 74940-74; Flavor Lemon Lime Sd935; Flavor Lemon Mint 862.547; Flavor Lemon Mint Fritzsche 54369;Flavor Lemon N&A 397; Flavor Lemon Spray V3938-1n1; Flavor Magnasweet110; Flavor Mandarin 15228-71; Flavor Maque Tree 377(Bush); Flavor MaskRbt-Nv-7759; Flavor Masker Fn-6819; Flavor Masker Fn-6820; FlavorMasking 35321; Flavor Masking Agent 141.18074; Flavor MaskingTak-031431; Flavor Mcp Lemon Duramone 4409a; Flavor Mcp Lime Duramone6419; Flavor Menthol 875.017; Flavor Menthol Mint Pfc-9926; FlavorMenthol Tak-020184; Flavor Menthol Veralock; Flavor Mint 287; FlavorMint 501359; Flavor Mint 51296 Tp0551; Flavor Mint Sn027513; FlavorMixed Fruit Pfc-9970; Flavor Orange 002.120; Flavor Orange 13334; FlavorOrange 249792; Flavor Orange 501071 Ap0551; Flavor Orange57.458/Ap05.51; Flavor Orange 607217; Flavor Orange 739k (Pb82); FlavorOrange 74016-71; Flavor Orange 9/79j839; Flavor Orange Banana W1-18093;Flavor Orange Blood Silician Fn-12235; Flavor Orange G-10431; FlavorOrange Givaudan 74388-74; Flavor Orange No. 7679; Flavor Orange P-5614;Flavor Orange Pfw-730016u; Flavor Orange Pineapple Fv-43; Flavor OrangeWonf 608352; Flavor Orbit Serene 20340; Flavor Peach 10457; Flavor Peach13503584; Flavor Peach 23070; Flavor Peach 302789; Flavor Peach 57695;Flavor Peach Mint Fritzsche 106109; Flavor Peach Pineapple Fmc 14258;Flavor Peppermint 104; Flavor Peppermint 131989; Flavor Peppermint501500; Flavor Peppermint 517; Flavor Peppermint 894.115; FlavorPeppermint 894.143; Flavor Peppermint Art F-10012; Flavor PeppermintExtract Fn-2356; Flavor Peppermint F94249; Flavor Peppermint K373;Flavor Peppermint Pfc 9927; Flavor Peppermint Seelock 34907; FlavorPeppermint Sn583865; Flavor Peppermint Stick Fmc 16170; FlavorPeppermint Tak-022173; Flavor Peppermint W1-6167; Flavor Peppermint,Natural Spraylene; Flavor Perlarom Strawberry; Flavor Pharmaceutical182608; Flavor Pharmasweet 10772900; Flavor Pineapple 182661; FlavorPineapple 501085; Flavor Pineapple N-2566; Flavor Pineapple N-2766;Flavor Pineapple-Coconut; Flavor Prosweet 694; Flavor Punch 610962u;Flavor Punch W1-7126; Flavor Raspberry 1840; Flavor Raspberry 21028d;Flavor Raspberry 262085; Flavor Raspberry 28106; Flavor Raspberry 50776;Flavor Raspberry 65934; Flavor Raspberry 8456; Flavor Raspberry 954;Flavor Raspberry 954k (Bk77); Flavor Raspberry 998; Flavor RaspberryA11693; Flavor Raspberry Arome Pfc-9908; Flavor Raspberry CreamPfc-9950; Flavor Raspberry D9599; Flavor Raspberry Dy-04447; FlavorRaspberry F-1784; Flavor Raspberry F-1840; Flavor Raspberry F-6887-S;Flavor Raspberry Pfc-8407; Flavor Raspberry Polak 5000064; FlavorRefrachessment Fd-8027d; Flavor Rhodia Pharmaceutical No. Rf 451; FlavorRob Nv-23027; Flavor Root Beer 180339; Flavor Strawberry 052311 Ap0551;Flavor Strawberry 11545; Flavor Strawberry 133.5655; Flavor Strawberry14953; Flavor Strawberry 17.36.8509; Flavor Strawberry 17c56217; FlavorStrawberry 52.311ap; Flavor Strawberry 5210(Fd&D); Flavor Strawberry52312/A; Flavor Strawberry 52312/Ap0551; Flavor Strawberry 55058; FlavorStrawberry 5951; Flavor Strawberry 9843; Flavor Strawberry Banana 24020;Flavor Strawberry Cream 11407-33; Flavor Strawberry Cream Ph1-131991;Flavor Strawberry Dy-04359; Flavor Strawberry F-5665; Flavor StrawberryF-5930-A; Flavor Strawberry Fn-13819; Flavor Strawberry Guarana586.997/Apo5.51; Flavor Strawberry Microseal; Flavor StrawberryPfc-9626; Flavor Strawberry Phs-132962; Flavor Strawberry Trusil Windsor2373031; Flavor Strawberry Wd Fo-1022; Flavor Strawberry W1-16650;Flavor Sweet 24052; Flavor Sweet 604978; Flavor Sweet Tone 28837; FlavorSweet-Am 918.005; Flavor Sweetness Enhancer 5401b; Flavor TangerineFritzsche 51465; Flavor Tetrarome; Flavor Tm 313298; Flavor Tpf 135;Flavor Tpf 143; Flavor Tropical Blend Fv-50; Flavor Tropical Fruit Punch1591; Flavor Tropical Fruit Punch N&A 50432; Flavor Tutti Frutti0002028; Flavor Tutti Frutti 24093fm; Flavor Tutti Frutti 501.103/A;Flavor Tutti Frutti 51.880/Ap05.51; Flavor Tutti Frutti P-5400; FlavorTutti Frutti W1-18481; Flavor Vanilla 20.4573.5p Pha; Flavor Vanilla323453; Flavor Vanilla 33869; Flavor Vanilla 501441 Ap2004; FlavorVanilla C7984; Flavor Vanilla F-6257; Flavor Vanilla Orange; FlavorVanilla P-1160; Flavor Vanilla Pfc-8541; Flavor Vanilla Pfc-9772; FlavorVeralock Bubble Gum; Flavor Wild Cherry 29653; Flavor Wild Cherry695047u; Flavor Wild Cherry Givaudan F-1813; Flavor Wild Cherry K-321;Flavor Wild Cherry Nv-101-1489; Flavor Wild Cherry Pfc-14783; FlavorWild Cherry W1-1093; Flavor Wintergreen Pfc-8421; Flavor Yellow PlumLemon 39k 20; Florasynth; Flour; Fluorescein; Fluorochlorohydrocarbons;Formaldehyde; Fosveset; Fragrance 3949-5; Fragrance 520a; Fragrance6.007; Fragrance 91-122; Fragrance 9128-Y; Fragrance 93498g; FragranceBalsam Pine; Fragrance Balsam Pine No. 5124; Fragrance Bouquet 10328;Fragrance Chemoderm 6401-B; Fragrance Chemoderm 6411; Fragrance Cream;Fragrance Cream No. 73457; Fragrance Cs-28197; Fragrance Felton 066m;Fragrance Firmenich 47373; Fragrance Givaudan Ess 9090/1c; FragranceH-6540; Fragrance Herbal 10396; Fragrance Nj-1085; Fragrance P O F1-147;Fragrance Pa 52805; Fragrance Pera Derm D; Fragrance Rbd-9819; FragranceShaw Mudge U-7776; Fragrance Tf 044078; Fragrance Ungerer Honeysuckle K2771; Fragrance Ungerer N5195; Fructose; Fumaric Acid; FumarylDiketopiperazine; Gadolinium Oxide; Galactose; Gamma Cyclodextrin;Gelatin; Gelatin 200 Bloom; Gelatin Capsule, Hard; Gelatin Type A, Pork;Gelatin, Crosslinked; Gelfoam Sponge; Gellan Gum (Low Acyl); Gelucire33/01; Gelva 737; Gentisic Acid; Gentisic Acid Ethanolamide; GentisicAcid Ethanolamine; Ginger; Gluceptate Sodium; Gluceptate SodiumDihydrate; Gluconolactone; Glucuronic Acid; Glutamic Acid Hydrochloride;Glutamic Acid, Dl-; Glutathione; Glycerin; Glycerin Polymer SolutionI-137; Glycerin Polymer Solution Im-137; Glycerol Ester Of HydrogenatedRosin; Glyceryl 1-Stearate; Glyceryl Behenate/Eicosadioate; GlycerylCaprylate; Glyceryl Dibehenate; Glyceryl Distearate; GlycerylIsostearate; Glyceryl Laurate; Glyceryl Monostearate; Glyceryl Oleate;Glyceryl Oleate/Propylene Glycol; Glyceryl Palmitate; GlycerylPalmitostearate; Glyceryl Ricinoleate; Glyceryl Stearate-Laureth-23;Glyceryl Stearate Se; Glyceryl Stearate/Peg Stearate; GlycerylStearate/Peg-100 Stearate; Glyceryl Stearate/Peg-40 Stearate; GlycerylStearate-Stearamidoethyl Diethylamine; Glyceryl Trioleate; Glycine;Glycine Hydrochloride; Glycol Distearate; Glycol Stearate; Glycyrrhizin;Green Starch Blend; Guanidine Hydrochloride; Guar Gum; Guinea Green B;Gum Base, Chewing; Hair Conditioner (18n195-1m); Heptane; Hetastarch;Hexane; Hexylene Glycol; Hexylresorcinol; High Density Polyethylene;High Fructose Corn Syrup; Histidine; Hornstedtia costata Seed; HumanAlbumin Microspheres; Hyaluronate Sodium; Hydrocarbon; Hydrocarbon Gel,Plasticized; Hydrochloric Acid; Hydrocortisone; Hydrogel Polymer;Hydrogen Peroxide; Hydrogenated Castor Oil; Hydrogenated Coconut Oil;Hydrogenated Cottonseed Oil; Hydrogenated Palm Oil; HydrogenatedPalm/Palm Kernel Oil Peg-6 Esters; Hydrogenated Polybutene 635-690;Hydrogenated Soybean Lecithin; Hydrogenated Soybean Oil; HydrogenatedStarch Hydrolysate; Hydrogenated Tallow Acid; Hydrolyzed Soy Protein(Enzymatic; 2000 Mw); Hydroxyethyl Cellulose; Hydroxyethyl Cellulose(140 Mpa·S At 5%); Hydroxyethyl Cellulose (5000 Mpa·S At 1%);Hydroxyethylpiperazine Ethane Sulfonic Acid; Hydroxymethyl Cellulose;Hydroxyoctacosanyl Hydroxystearate; Hydroxyprogesterone Caproate;Hydroxypropyl.Beta.-Cyclodextrin; Hydroxypropyl.Gamma.-Cyclodextrin;Hydroxypropyl Cellulose (Type H); Hydroxypropyl Cellulose (Type L);Hydroxypropyl Cellulose, Low Substituted; Hypromellose 2208 (100 Mpa·S);Hypromellose 2208 (100000 Mpa·S); Hypromellose 2208 (15000 Mpa·S);Hypromellose 2208 (3 Mpa·S); Hypromellose 2208 (4000 Mpa·S);Hypromellose 2208 (60000 Mpa·S); Hypromellose 2906 (4000 Mpa·S);Hypromellose 2910 (15 Mpa·S); Hypromellose 2910 (15000 Mpa·S);Hypromellose 2910 (3 Mpa·S); Hypromellose 2910 (4000 Mpa·S);Hypromellose 2910 (5 Mpa·S); Hypromellose 2910 (50 Mpa·S); Hypromellose2910 (6 Mpa·S); Hypromellose Acetate Succinate; Hypromellose AcetateSuccinate 06081224 (3 Mm2/S); Hypromellose Phthalate; HypromellosePhthalate (24% Phthalate, 55 Cst); Hypromellose Phthalate (31%Phthalate, 40 Cst); Hypromelloses; Hystrene; Icodextrin; Imidurea;Indigotindisulfonate Sodium; Ink Black 2271; Ink Black A-10464; InkBlack A-10527; Ink Black Fge-1386; Ink Black Gg-606; Ink BlackS-1-8100-Hv; Ink Black Sw-9007; Ink Black Sw-9008; Ink Black Sw-9009;Ink Black Sw-9010; Ink Blue And Yellow Imprint Gg-823; Ink Blue BlackA-10463; Ink Blue Black A-9371; Ink Blue 5-1-10551; Ink Blue S-1-4118;Ink Blue Tek Print Sb-6029; Ink Blue Tekprint Sb-6008; Ink Blue VideojetV496-D; Ink Dark Yellow And Yellow Imprint Gg-824; Ink Edible Black; InkEdible Blue; Ink Edible Brown; Ink Edible Gray; Ink Edible Orange; InkEdible Pink; Ink Edible Red; Ink Edible Red A-8032; Ink Edible White;Ink Fine Black 2202c; Ink Fine Black 2212; Ink Flexographic Pink; InkGreen A-10454; Ink Green A-10629; Ink Orange And Yellow Imprint Gg-822;Ink Pink Imprinting Sb-1003; Ink Purple Tekprint Sb-7007; Ink Red5-1-9034; Ink Red A-8032; Ink Red And Aqua Imprinting Gg-827; Ink RedAnd Caramel Imprinting Gg-825; Ink Red Imprinting Gg-826; Ink S-1-7085;Ink Thinner; Ink White A-8154; Ink White S-1-7075; Ink White Sb-0007p;Ink White Sw-0012; Ink White Tek Print Sb-007p; Ink/PolyethyleneTerephthalate/Aluminum/Polyethylene/Sodium Polymethacrylate/EthyleneVinylacetate Copolymer; Invert Sugar; Invert Syrup, Medium; Iobenguane;Iodine; Iodoxamic Acid; Iofetamine Hydrochloride; Iron Oxide Beige;Isobutane; Isobutyl Alcohol; Isoceteth-20; Isoleucine; Isomalt; IsooctylAcrylate; Isooctyl Acrylate/Acrylamide/Vinyl Acetate Copolymer, KollidonVa 64 Polymer; Isopropyl Alcohol; Isopropyl Isostearate; IsopropylMyristate; Isopropyl Myristate-Myristyl Alcohol; Isopropyl Palmitate;Isopropyl Stearate; Isostearic Acid; Isostearyl Alcohol; Jelene; Kaolin;Karaya Gum; Karion 83 (D-Sorbitol Content 19-25%); Kathon Cg; Kathon CgIi; Lactic Acid, Dl-; Lactic Acid, L-; Lactic Acid; LactitolMonohydrate; Lactobionic Acid; Lactoferrin, Bovine; Lactose Monohydrate;Lactose Monohydrate-Cellulose, Microcrystalline; Lactose; Laneth;Lanolin; Lanolin Alcohol-Mineral Oil; Lanolin Alcohols; LanolinCholesterols; Lanolin Nonionic Derivatives; Lanolin, Ethoxylated;Lauralkonium Chloride; Lauramine Oxide; Laurdimonium Hydrolyzed AnimalCollagen; Laureth Sulfate; Laureth-2; Laureth-23; Laureth-4; LauricDiethanolamide; Lauric/Myristic Diethanololamide; LauroylPolyoxylglycerides; Lauroyl Sarcosine; Lauryl Lactate; Lauryl Sulfate;Lavandula angustifolia Flowering Top; Lecithin; Lecithin Unbleached;Lecithin, Soybean; Lemon Oil; Leucine; Levomenthol; Levulinic Acid;Lidofenin; Light Green Cf Yellowish; Light Mineral Oil; Ligroin; Lime(Calcium Oxide); Lime Oil; Limonene, (+/−)-; LinoleoylMacrogolglycerides; Lipocol Sc-15; Liquefied Petroleum Gas; Locust BeanGum; Lubritab; Ludipress; Lysine; Lysine Acetate; Lysine Monohydrate;Magnesium Acetate; Magnesium Aluminum Silicate; Magnesium AluminumSilicate Type Iia; Magnesium Aspartate; Magnesium Carbonate; MagnesiumChloride; Magnesium Citrate; Magnesium Hydroxide; Magnesium Nitrate;Magnesium Oxide; Magnesium Phosphate, Tribasic, Pentahydrate; MagnesiumSilicate; Magnesium Stearate; Magnesium Sulfate Anhydrous; MagnesiumSulfate; Magnesium Tartrate; Magnesium Trisilicate; Maleic Acid; MalicAcid; Malic Acid, L-; Maltitol; Maltodextrin; Maltol; Maltose; MaltoseAnhydrous; Mandarin Oil; Mannitol; Mannose, D-; Maprofix; Mebrofenin;Medical Antifoam Emulsion C; Medical Antiform A-F Emulsion; Medium-ChainTriglycerides; Medronate Disodium; Medronic Acid; Meglumine; Melojel;Menthol; Metacresol; Metanil Yellow; Metaphosphoric Acid; MethacrylicAcid; Methacrylic Acid-Ethyl Acrylate Copolymer (1:1) Type A;Methacrylic Acid-Methyl Methacrylate Copolymer (1:1); MethacrylicAcid-Methyl Methacrylate Copolymer (1:2); Methacrylic Acid Copolymer;Methanesulfonic Acid; Methionine; Methoxy Peg-16; Methyl Acrylate-MethylMethacrylate; Methyl Alcohol; Methyl Chloride; Methyl Ethyl Ketone;Methyl Gluceth-10; Methyl Gluceth-20; Methyl Glucose Sesquistearate;Methyl Hydroxyethyl Cellulose; Methyl Laurate; Methyl Pyrrolidone;Methyl Salicylate; Methyl Stearate; Methylated Spirits; MethylboronicAcid; Methylcellulose (15 Mpa·S); Methylcellulose (1500 Mpa·S);Methylcellulose (400 Mpa·S); Methylcellulose (4000 Mpa·S);Methylcelluloses; Methylchloroisothiazolinone; Methylene Blue; MethyleneChloride; Methylisothiazolinone; Methylparaben; Methylparaben Sodium;Methylphenidate; Microcrystalline Wax; Milk Protein Concentrate; MineralOil; Miripirium Chloride; Misoprostol; Mistron Spray Talc; Modified CornStarch (1-Octenyl Succinic Anhydride); Mono And Diglyceride;Monoethanolamine; Monoglyceride Citrate; Monoglycerides; MonosodiumCitrate; Monosodium Glutamate; Monostearyl Citrate; Monothioglycerol;Montan Wax; Multisterol Extract; Muscatel Wine; Myristic Acid; MyristylAlcohol; Myristyl Lactate; Myvacet Type 5-00;N-(Carbonyl-Methoxypolyethylene Glycol2000)-1,2-Distearoyl-Sn-Glycero-3-Phosphoethanolamine;N-(Carbonyl-MethoxypolyethyleneGlycol2000)-Distearoyl-Glycerophosphoethanolamine,Sodium Salt; N,N-Dimethylacetamide; Naphtha; Naphthol Blue Black;Neohesperidin Dihydrochalone; Neotame; Neutral Oil; Niacinamide;Nioxime; Nipasept; Nipastat; Nitric Acid; Nitrogen; Nonoxynol Iodine;Nonoxynol-15; Nonoxynol-9; Non-Pareil Seeds; Non-Pareil Seeds Blue;Non-Pareil Seeds Orange; Non-Pareil Seeds White; Norethindrone;Norflurane; Nutmeg Oil; Oatmeal; Octadecene-1/Maleic Acid Copolymer;Octanoic Acid; Octisalate; Octoxynol-1; Octoxynol-40; Octoxynol-9;Octreotide; Octyldodecanol; Octylphenol Polymethylene; Oil Cream Soda;Oil Orange Ss; Oil, Hydrogenated; Oleic Acid; Oleth-10/Oleth-5; Oleth-2;Oleth-20; Oleyl Alcohol; Oleyl Oleate; Oleyl Polyethylene GlycolGlyceride; Olive Oil; Opacoat Na2123; Opacoat Na2203; Opacoat Na4108Blue; Opacoat Na4711 Lavender; Opacoat Na7013 Clear; Opacode A-10450Black; Opacode A-10509 Black; Opacode Ns-78-10013-N; Opacode Ns-78-17502Gray; Opacode Ns-78-17821 Wb Black; Opacode Ns-78-8000 Black; OpacodeNs-78-8001; Opacode Nsp-78-17734 Black; Opacode S-1-13001 Orange;Opacode S-1-15034-Fd Red; Opacode S-1-15038 Red; Opacode S-1-16507;Opacode S-1-1666 Red; Opacode S-1-1666-M Red; Opacode S-1-1681 Red;Opacode S-1-17706 Black; Opacode S-1-17711 Black; Opacode S-1-17734Black; Opacode S-1-17749 Black; Opacode 5-1-17762 Black; Opacode5-1-17797 Black; Opacode 5-1-17822 Black; Opacode 5-1-17823 Black;Opacode 5-1-18025 White; Opacode 5-1-26514 Brown; Opacode S-1-27794Black; Opacode 5-1-3110 Green; Opacode 5-1-3171 Green; Opacode 5-1-4124Blue; Opacode 5-1-4157; Opacode 5-1-4159 Black; Opacode 5-1-4160 Blue;Opacode 5-1-4172 Blue; Opacode 5-1-4172m Blue; Opacode 5-1-4362; Opacode5-1-7020; Opacode 5-1-7077; Opacode 5-1-7078; Opacode 5-1-7085 White;Opacode 5-1-7090 White; Opacode 5-1-800hv Black; Opacode 5-1-8025 Black;Opacode 5-1-8081 Black; Opacode 5-1-8090 Black; Opacode 5-1-8092 Black;Opacode 5-1-8093 Black; Opacode 5-1-8094 Black; Opacode 5-1-8095;Opacode 5-1-8100-Hv Black; Opacode 5-1-8105 Black; Opacode 5-1-8106Black; Opacode 5-1-8109 Black; Opacode 5-1-8110 Black; Opacode 5-1-8114Black; Opacode 5-1-8115 Black; Opacode 5-1-8152hv Black; Opacode5-1-8814 Black; Opacode 5-1-8815 Black; Opacode 5-1-9009 Brown; Opacode5-1-9032; Opacode 5-1-9037 Brown; Opacode 5-1-9048c; Opacode 5-1-9460hvBrown; Opacode 5-19-7014 White; Opacode 5-8-20931; Opacode Sb-4028Green; Opacode Wb Ns-78-10521 Blue; Opacode Wb Ns-78-17715 Black;Opacode Wb Ns-78-18001 White; Opacode Wb Nsp-78-18022 White; Opadry00a28646; Opadry 00b53815 Orange; Opadry 00b57513 Grey; Opadry 00f44042Red; Opadry 02a82904 Yellow; Opadry 02b14941 Pink; Opadry 02b22429Yellow; Opadry 02b32413 Yellow; Opadry 02b58839 White; Opadry 02b94016Pink; Opadry 02f34337 Pink; Opadry 02f54181 Pink; Opadry 02g22555Yellow; Opadry 02g24523 Pink; Opadry 02g26637 Brown; Opadry 02g28619White; Opadry 02g59011 Clear; Opadry 02-H-22703 Yellow; Opadry 03a 58900White; Opadry 03a14309 Pink; Opadry 03b11434 Green; Opadry 03b12878Yellow; Opadry 03b12896 Yellow; Opadry 03b12914 Yellow; Opadry 03b14424Pink; Opadry 03b14436 Pink; Opadry 03b14899 Pink; Opadry 03b16083Maroon; Opadry 03b17426 Beige; Opadry 03b17495 Beige; Opadry 03b17618Gray; Opadry 03b20024 Purple; Opadry 03b20556 Blue; Opadry 03b21517Green; Opadry 03b22426 Yellow; Opadry 03b23523 Orange; Opadry 03b24562Peach; Opadry 03b28796 White; Opadry 03b32034 Yellow; Opadry 03b34239Pink; Opadry 03b34399 Pink; Opadry 03b50899 Blue; Opadry 03b510003Green; Opadry 03b53850 Orange; Opadry 03b54138 Pink; Opadry 03b54180Pink; Opadry 03b54504 Pink; Opadry 03b54573 Pink; Opadry 03b54588 Pink;Opadry 03b54955 Pink; Opadry 03b56518 Brown; Opadry 03b56982 Brown;Opadry 03b57310 Brown; Opadry 03b57520 Grey; Opadry 03b57631 Grey;Opadry 03b58902 White; Opadry 03b58930 White; Opadry 03b58965 White;Opadry 03b68903 White; Opadry 03b80829 Blue; Opadry 03b80969 Blue;Opadry 03b82316 Yellow; Opadry 03b82419 Yellow; Opadry 03b82836 Yellow;Opadry 03b82849 Yellow; Opadry 03b82943 Yellow; Opadry 03b84681 Pink;Opadry 03b84755 Pink; Opadry 03b86585 Brown; Opadry 03b86625 Brown;Opadry 03b86636 Brown; Opadry 03b86737 Brown; Opadry 03b86811 Brown;Opadry 03b86891 Brown; Opadry 03b86892 Brown; Opadry 03c34219 Pink;Opadry 03f12920 Yellow; Opadry 03f12967 Yellow; Opadry 03f13325 Orange;Opadry 03f14895 Pink; Opadry 03f42192 Yellow; Opadry 03f43159 Brown;Opadry 03f51681 Green; Opadry 03f540000 Pink; Opadry 03f54568 Pink;Opadry 03f565001 Brown; Opadry 03f57311 Brown; Opadry 03f58741 White;Opadry 03f58991 White; Opadry 03f59016 Clear; Opadry 03f82329 Yellow;Opadry 03f82604 Yellow; Opadry 03f82726 Yellow; Opadry 03f82788 Yellow;Opadry 03f84641 Pink; Opadry 03f84782 Pink; Opadry 03f84793 Pink; Opadry03f86762 Brown; Opadry 03f86776 Brown; Opadry 03f86845 Brown; Opadry03f86990 Brown; Opadry 03g24389 Pink; Opadry 03g82464 Yellow; Opadry03g82490 Yellow; Opadry 03j18312 White; Opadry 03k14881 Pink; Opadry03k29121 Clear; Opadry 03k50891 Blue; Opadry 03k51211 Green; Opadry03k52543 Yellow; Opadry 03k54121 Pink; Opadry 03k80846 Blue; Opadry04e28779 White; Opadry 04f50603 Blue; Opadry 04f50702 Blue; Opadry04f51279 Green; Opadry 04f52565 Yellow; Opadry 04f53544 Orange; Opadry04f58804 White; Opadry 05b10446 Purple; Opadry 05b10457 Purple; Opadry05b11552 Green; Opadry 05b11781 Green; Opadry 05b12337 Yellow; Opadry05b15325 Red; Opadry 05b17055 Tan; Opadry 06f32500 Yellow; Opadry06f34520 Pink; Opadry 06f34521 Orange; Opadry 06f34522 Pink; Opadry06f34523 Pink; Opadry 12b58900 White; Opadry 12f20984 Blue; Opadry12f21129 Green; Opadry 12f22609 Yellow; Opadry 12j18255 White; Opadry13b50159 Purple; Opadry 13b50780 Blue; Opadry 13b51260 Green; Opadry13b52329 Yellow; Opadry 13b58802 White; Opadry 13b58894 White; Opadry13b80922 Blue; Opadry 13b82555 Yellow; Opadry 13f51381 Green; Opadry13f52194 Yellow; Opadry 13f52195 Yellow; Opadry 13f54198 Pink; Opadry13f58866 White; Opadry 13h52750 Yellow; Opadry 13h52754 Yellow; Opadry13h54756 Pink; Opadry 13h54757 Pink; Opadry 13k52177 Yellow; Opadry13m530001 Orange; Opadry 13m565001 Brown; Opadry 13m86920 Brown; Opadry15b110003 Green; Opadry 15b11947 Green; Opadry 15b13335 Orange; Opadry15b20780 Blue; Opadry 15b21340 Green; Opadry 15b22275 Yellow; Opadry15b24473 Pink; Opadry 15b24879 Pink; Opadry 15b28665 White; Opadry15b50612 Blue; Opadry 15b52000 Yellow; Opadry 15b52070 Yellow; Opadry15b53449 Orange; Opadry 15b58810 White; Opadry 15b86703 Brown; Opadry15b91211 Green; Opadry 15b92484 Yellow; Opadry 15b96558 Brown; Opadry16b38982 White; Opadry 16b5900 Yellow; Opadry 20014832 Pink; Opadry20a28569 White; Opadry 20a52229 Yellow; Opadry 20a52560 Yellow; Opadry20a52900 Yellow; Opadry 20a54211 Pink; Opadry 20a54239 Pink; Opadry20a54614 Pink; Opadry 20a54616 Pink; Opadry 20a54900 Pink; Opadry20a54901 Pink; Opadry 20a56500 Brown; Opadry 20a56694 Brown; Opadry20a56788 Brown; Opadry 20a58806 White; Opadry 20a58916 White; Opadry20a59015 Clear; Opadry 20a91487 Green; Opadry 20a99171 Blue; Opadry20a99172 Blue; Opadry 20b11521 Green; Opadry 20b17583 Gray; Opadry20b50135 Purple; Opadry 20b50184 Purple; Opadry 20b97160 Beige; Opadry20c15347 Red; Opadry 20h52619 Yellow; Opadry 20h58983 White; Opadry21k84964 Pink; Opadry 31f20963 Blue; Opadry 31f32870 Yellow; Opadry32f540014 Pink; Opadry 32k14834 Pink; Opadry 32k23123 Orange; Opadry33g12976 Yellow; Opadry 33g25171 Brick Red; Opadry 40114278 Pink; Opadry80w 12319 Yellow; Opadry 80w22657 Amb Yellow; Opadry 80w-93032 AmbOrange; Opadry 85f14999 Pink; Opadry 85f19250 Clear; Opadry 85f21445Green; Opadry 85f21446 Green; Opadry 85f21450 Green; Opadry 85g689183White; Opadry 85g93096 Orange; Opadry Amb 80w52110 Yellow; Opadry Amb80w62680 Yellow; Opadry Amb 80w62681 Yellow; Opadry Amb 80w64837 Pink;Opadry Amb 80w68912 White; Opadry Amb Oy-B-28920 White; Opadry I03b22409 Yellow; Opadry I 03b23197 Orange; Opadry I 03b24658 Pink;Opadry Ii 03b10903 Blue; Opadry Ii 30f84515 Pink; Opadry Ii 31f22088Yellow; Opadry Ii 31f23111 Orange; Opadry Ii 31f24128 Pink; Opadry Ii31f24239 Pink; Opadry Ii 31f27625 Gray; Opadry Ii 31f32090 Yellow;Opadry Ii 31f58914 White; Opadry Ii 31k34575 Pink; Opadry Ii 31k34581Pink; Opadry Ii 31k52633 Yellow; Opadry Ii 31k84972 Pink; Opadry Ii32b10817 Blue; Opadry Ii 32f28553 White; Opadry Ii 32f505001 Blue;Opadry Ii 32f540002 Pink; Opadry Ii 32f540012 Pink; Opadry Ii 32f58900White; Opadry Ii 32f84835 Pink; Opadry Ii 32k10054 Purple; Opadry Ii32k12160 Yellow; Opadry Ii 32k12884 Yellow; Opadry Ii 32k12942 Yellow;Opadry Ii 32k12968 Yellow; Opadry Ii 32k13357 Orange; Opadry Ii 32k13699Orange; Opadry Ii 32k14826 Pink; Opadry Ii 32k14827 Pink; Opadry Ii32k14833 Pink; Opadry Ii 32k15649 Red; Opadry Ii 32k16706 Brown; OpadryIi 32k17089 Tan; Opadry Ii 32k17573 Gray; Opadry Ii 33f28627 White;Opadry Ii 33g10148 Purple; Opadry Ii 33g10907 Blue; Opadry Ii 33g11635Green; Opadry Ii 33g11938 Green; Opadry Ii 33g28435 White; Opadry Ii33g28707 White; Opadry Ii 33g32605 Yellow; Opadry Ii 33g34594 Pink;Opadry Ii 33g92112 Yellow; Opadry Ii 39b18529 White; Opadry Ii 40 L14235Pink; Opadry Ii 40 L17589 Gray; Opadry Ii 40014876 Pink; Opadry Ii40b12994 Beige; Opadry Ii 40b97172 Yellow; Opadry Ii 40c10881 Blue;Opadry Ii 40c13396 Orange; Opadry Ii 40c18303 White; Opadry Ii 40110412Purple; Opadry Ii 40110884 Blue; Opadry Ii 40111438 Green; Opadry Ii40111588 Green; Opadry Ii 40112917 Yellow; Opadry Ii 40112979 Yellow;Opadry Ii 40113950 Orange; Opadry Ii 40114190 Pink; Opadry Ii 40114336Pink; Opadry Ii 40114836 Pink; Opadry Ii 40117427 Beige; Opadry Ii40117587 Gray; Opadry Ii 40192058 Yellow; Opadry Ii 40193159 Orange;Opadry Ii 40o93122 Orange; Opadry Ii 45f22481 Yellow; Opadry Ii 45f24512Yellow; Opadry Ii 49b10882 Blue; Opadry Ii 49b13460 Orange; Opadry Ii49b16716 Brown; Opadry Ii 57u92682 Yellow; Opadry Ii 57u97337 Tan;Opadry Ii 57u97508 Gray; Opadry Ii 85f10129 Purple; Opadry Ii 85f10245Purple; Opadry Ii 85f10447 Purple; Opadry Ii 85f10919 Blue; 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Opadry Ys-1-6382g Yellow; Opadry Ys-1-7000e White;Opadry Ys-1-7002 White; Opadry Ys-1-7003 White; Opadry Ys-1-7003h White;Opadry Ys-1-7006 Clear; Opadry Ys-1-7022 Off-White; Opadry Ys-1-7027White; Opadry Ys-1-7040 White; Opadry Ys-1-7052 White; Opadry Ys-1-7059White; Opadry Ys-1-7060 White; Opadry Ys-1-7079 White; Opadry Ys-1-7086White; Opadry Y-S-17191 Brown; Opadry Ys-1-7444g White; Opadry Ys-1-7449White; Opadry Ys-1-7472 Clear; Opadry Ys-1-7507 Grey; Opadry Ys-1-7552Grey; Opadry Ys-1-7700 White; Opadry Ys-1-7706 Clear; Opadry Ys-1-7706gWhite; Opadry Ys-1-7724 White; Opadry Ys-1-8325 Beige; Opadry Ys-1-8343gBeige; Opadry Ys-1-8345g Beige; Opadry Ys-1-8608 Orange; OpadryYs-1-8619 Orange; Opadry Ys-1-89193 Clear; Opadry Ys-1-9011 Brown;Opadry Ys-1-9012 Brown; Opadry Ys-1r-1418 Pink; Opadry Ys-1r-7006 Clear;Opadry Ys-2-10657 Blue; Opadry Ys-2-19071a Clear; Opadry Ys-2-19114aClear; Opadry Ys-22-16576 Brown; Opadry Ys-22-18119 White; OpadryYs-2-7013 Clear; Opadry Ys-2-7063 White; Opadry Ys-3-7011 Clear; OpadryYs-3-7031 Clear; Opadry Ys-3-7413 Clear; Opadry Ys-5-12575 Yellow;Opadry Ys-5-12576 Yellow; Opadry Ys-5-1260 Pink; Opadry Ys-5-1296 Pink;Opadry Ys-5-17266 Tan; Opadry Ys-5-18011 White; Opadry Ys-5-18068 White;Opadry Ys-5-18074 White; Opadry Ys-5-19010 Clear; Opadry Ys-5-2085Yellow; Opadry Ys-5-2370 Orange; Opadry Ys-5-3116 Green; OpadryYs-5-4277 Blue; Opadry Ys-5-4278 Blue; Opadry Ys-5-7017; OpadryYs-5-7042 Clear; Opadry Ys-5-7068; Opadry Ys-5-7099 White; Opaglos 297w19206 Clear; Opaglos 6000 White; Opaglos Gs 2-0300; Opaglos Gs2-0310; Opaglos Ii 97w90646 Blue; Opaglos S 0750; Opalux As 1406 Pink;Opalux As 1459 Pink; Opalux As 1589 Pink; Opalux As 2006 Yellow; OpaluxAs 2007 Yellow; Opalux As 2052 Yellow; Opalux As 2062 Yellow; Opalux As2086 Chartreuse; Opalux As 2094; Opalux As 2167 Yellow; Opalux As 2236;Opalux As 2269 Yellow; Opalux As 2324 Orange; Opalux As 2336 Orange;Opalux As 2395 Peach; Opalux As 2413; Opalux As 2433 Orange; Opalux As2490 Coral; Opalux As 2498 Orange; Opalux As 2553 Orange; Opalux As2612; Opalux As 2613 Tan; Opalux As 2620-B Tan; Opalux As 2676 SalmonJasper Red; Opalux As 2754; Opalux As 2768; Opalux As 2787 Butterscotch;Opalux As 3140 Green; Opalux As 3287; Opalux As 3288 Green; Opalux As3308 Green; Opalux As 3348-C Green; Opalux As 3376; Opalux As 3378-AGreen; Opalux As 3381; Opalux As 3389 Green; Opalux As 3391 Green;Opalux As 3942 Maroon; Opalux As 4025; Opalux As 4151 Blue; Opalux As4188 Blue; Opalux As 4193 Blue; Opalux As 4258 Blue; Opalux As 4270Blue; Opalux As 4800 Lavender; Opalux As 4854 Lavender; Opalux As 4855Purple; Opalux As 4891; Opalux As 5005-A Red; Opalux As 5034 Red; OpaluxAs 5107; Opalux As 5162 Green; Opalux As 5178 Green; Opalux As 5203Green; Opalux As 5212 Green; Opalux As 7000-B; Opalux As 7000-P White;Opalux As 7001; Opalux As 7535 Gray; Opalux As 8010-A Black; Opalux As8050-L Black; Opalux As 9010 Brown; Opalux As 9050 Brown; Opalux As-1475Pink; Opalux As-9030 Brown; Opalux Blue; Opalux Green; Opaque Blue 100;Opaque Blue 147; Opaque Blue 605; Opaque Brown 85 Bfj; Opaque Green1664; Opaque Green 97; Opaque Green/Flesh; Opaque Maroon 6 Dar; OpaquePink 0439; Opaque White 001; Opaque White 002; Opaque White 535; OpaqueWhite 536; Opaque White 538; Opaque White 8; Opaspray 3-1700; Opaspray3-1810; Opaspray 3-1820; Opaspray 3-1830; Opaspray Im-176; OpasprayK-1-1230 Pink; Opaspray K-1-1243; Opaspray K-1-1254; Opaspray K-1-1279;Opaspray K-1-1289 Pink; Opaspray K-1-14016 Pink; Opaspray K-1-1413 Pink;Opaspray K-1-1414 Pink; Opaspray K-1-1432; Opaspray K-1-1437; OpasprayK-1-1455 Pink; Opaspray K-1-1526 Pink; Opaspray K-1-1563 Pink; OpasprayK-1-1573 Lavender; Opaspray K-1-1574; Opaspray K-1-1584; OpasprayK-1-1719 Red; Opaspray K-1-2004 Yellow; Opaspray K-1-2013 Yellow;Opaspray K-1-2043 Yellow; Opaspray K-1-2182 Yellow; Opaspray K-1-2186Yellow; Opaspray K-1-2216-A Yellow; Opaspray K-1-2227 Yellow; OpasprayK-1-2228 Yellow; Opaspray K-1-2239; Opaspray K-1-2240 Yellow; OpasprayK-1-2256 Yellow; Opaspray K-1-2275 Yellow; Opaspray K-1-2300 Peach;Opaspray K-1-2301 Peach; Opaspray K-1-2303 Orange; Opaspray K-1-2304Orange; Opaspray K-1-2314 Orange; Opaspray K-1-2327 Orange; OpasprayK-1-2330 Orange; Opaspray K-1-2335 Orange; Opaspray K-1-2406 Orange;Opaspray K-1-2410 Orange; Opaspray K-1-2417 Orange; Opaspray K-1-2430;Opaspray K-1-2441 Orange; Opaspray K-1-2471 Orange; Opaspray K-1-2473;Opaspray K-1-2492; Opaspray K-1-2531; Opaspray K-1-2533 Orange; OpasprayK-1-2554; Opaspray K-1-2568 Orange; Opaspray K-1-2570 Orange; OpasprayK-1-2588 Orange; Opaspray K-1-2614 Beige; Opaspray K-1-2621 Brown;Opaspray K-1-2626 Orange; Opaspray K-1-2656 Beige; Opaspray K-1-2670Tan; Opaspray K-1-2674 Beige; Opaspray K-1-2711; Opaspray K-1-2723Butterscotch; Opaspray K-1-2837; Opaspray K-1-3000; Opaspray K-1-3142Green; Opaspray K-1-3144 Green; Opaspray K-1-3147; Opaspray K-1-3148Green; Opaspray K-1-3156; Opaspray K-1-3173 Green; Opaspray K-1-3178Green; Opaspray K-1-3197 Green; Opaspray K-1-3202 Green; OpasprayK-1-3209 Green; Opaspray K-1-3220 Green; Opaspray K-1-3227; OpasprayK-1-3300-A Green; Opaspray K-1-3300-C Green; Opaspray K-1-3843; OpasprayK-1-4108 Blue; Opaspray K-1-4119; Opaspray K-1-4122 Blue; OpasprayK-1-4136 Blue; Opaspray K-1-4205 Blue; Opaspray K-1-4210-A; OpasprayK-1-4213 Blue; Opaspray K-1-4214; Opaspray K-1-4227; Opaspray K-1-4234Blue; Opaspray K-1-4235 Blue; Opaspray K-1-4728; Opaspray K-1-4731Purple; Opaspray K-1-4743 Lavender; Opaspray K-1-4786; Opaspray K-1-7000White; Opaspray K-1-70008 White; Opaspray K-1-7000b; Opaspray K-1-7076;Opaspray K-1-9027 Brown; Opaspray K-1-9039-L Brown; Opaspray K-1-9060Red; Opaspray K-1-9080 Brown; Opaspray K-1-9112 Brown; Opaspray L-2113;Opaspray L-3305 Green; Opaspray L-3306 Green; Opaspray L-7000 White;Opaspray M-1-2042; Opaspray M-1-3459 B Orange; Opaspray M-1-4395b Blue;Opaspray M-1-7111-B; Opaspray M-1-711b White; Opaspray M-1-7120 White;Opaspray M-1-8429 Yellow; Opaspray Wd-1270 Pink; Opatint Ad-22901Yellow; Opatint Ad-25000 Red; Opatint Dd-14000 Pink; Opatint Dd-18000White; Orange Juice; Orange Juice, Synthetic; Orange Oil; Orange OilTerpeneless; Orange Peel; Orvus K Liquid; Oxidronate Disodium; PalmKernel Oil; Palm Oil-Soybean Oil, Hydrogenated; Palmitamine Oxide;Palmitic Acid; Parabens; Paraffin; Parfum Creme 45/3; Parmacoat 606; PdBase-1000; Peanut Oil; Pectin; Peg 6-32 Stearate/Glycol Stearate; PegVegetable Oil; Peg/Ppg-18/18 Dimethicone; Peg-100 Stearate; Peg-12Glyceryl Laurate; Peg-120 Glyceryl Stearate; Peg-120 Methyl GlucoseDioleate; Peg-15 Cocamine; Peg-150 Distearate; Peg-2 Stearate; Peg-20Methyl Glucose Sesquistearate; Peg-20 Sorbitan Isostearate; Peg-20Stearate; Peg-22 Methyl Ether/Dodecyl Glycol Copolymer; Peg-25 PropyleneGlycol Stearate; Peg-4 Dilaurate; Peg-4 Laurate; Peg-40 Castor Oil;Peg-40 Sorbitan Diisostearate; Peg-45/Dodecyl Glycol Copolymer; Peg-5Oleate; Peg-50 Stearate; Peg-54 Hydrogenated Castor Oil; Peg-6Isostearate; Peg-60 Hydrogenated Castor Oil; Peg-7 Methyl Ether; Peg-75Lanolin; Peg-8 Caprylic/Capric Glycerides; Peg-8 Laurate; Peg-8Stearate; Pegoxol 7 Stearate; Pentadecalactone; Pentaerythritol Cocoate;Pentasodium Pentetate; Pentetate Calcium Trisodium; Pentetic Acid;Peppermint Oil; Perflutren; Perfume 25677; Perfume B-8412; PerfumeBouquet; Perfume E-1991; Perfume Gd 5604; Perfume Tana 90/42 Scba;Perfume W-1952-1; Petrolatum; Petroleum Distillates; Pharmaburst B1;Pharmaburst B2; Pharmaburst C1; Phenol; Phenonip; Phenoxyethanol;Phenylalanine; Phenylethyl Alcohol; Phenylmercuric Acetate;Phenylmercuric Nitrate; Phosphate Ion; Phospholipid; Phosphoric Acid;Pigment Blend 86620 Brown; Pigment Blend Pb-2145 Red; Pigment BlendPb-2289 Yellow; Pigment Blend Pb-2389 Off-White; Pigment Blend Pb-2417Pink; Pigment Blend Pb-2418 Black; Pigment Blend Pb-24899 Ih; PineNeedle Oil (Pinus sylvestris); Pineapple; Piperazine; PiperazineHexahydrate; Placebo; Plasacryl; Plastibase-50w; Plusweet; Polacrilin;Polacrilin Potassium; Polidronium Chloride; Polish Wax 7625 P 100;Polishing Solution Im-182; Poloxamer; Poloxamer 70; Poloxamer 124;Poloxamer 181; Poloxamer 182; Poloxamer 188; Poloxamer 237; Poloxamer331; Poloxamer 338; Poloxamer 407; Poly(Bis(P-Carboxyphenoxy)PropaneAnhydride):Sebacic Acid;Poly(Dimethylsiloxane/Methylvinylsiloxane/Methylhydrogensiloxane)Dimethylvinyl Or Dimethylhydroxy Or Trimethyl Endblocked;Poly(Dl-Lactic-Co-Glycolic Acid), (50:50; 12000 Mw);Poly(Dl-Lactic-Co-Glycolic Acid), (75:25; 20000 Mw);Poly(D-Lactic-Co-Glycolic Acid), Ethyl Ester Terminated, (50:50; 12000Mw); Poly(Methyl Acrylate-Co-Methyl Methacrylate-Co-Methacrylic Acid7:3:1; 280000 Mw); Polyacrylic Acid (250000 Mw); Polybutene (1400 Mw);Polycarbophil; Polydextrose; Polydextrose K; Polyester; PolyesterPolyamine Copolymer; Polyester Rayon; Polyester/Ethylene-Vinyl Acetate;Polyethylene Glycol 1000; Polyethylene Glycol 1450; Polyethylene Glycol1500; Polyethylene Glycol 200; Polyethylene Glycol 20000; PolyethyleneGlycol 300; Polyethylene Glycol 3000; Polyethylene Glycol 3350;Polyethylene Glycol 3500; Polyethylene Glycol 400; Polyethylene Glycol4000; Polyethylene Glycol 4500; Polyethylene Glycol 540; PolyethyleneGlycol 600; Polyethylene Glycol 6000; Polyethylene Glycol 7000;Polyethylene Glycol 800; Polyethylene Glycol 8000; Polyethylene Glycol900; Polyethylene Glycols; Polyethylene High Density Containing FerricOxide Black (<1%); Polyethylene Low Density Containing Barium Sulfate(20-24%); Polyethylene Oxide 1000000; Polyethylene Oxide 200000;Polyethylene Oxide 2000000; Polyethylene Oxide 600000; PolyethyleneOxide 7000000; Polyethylene Oxide 900000; Polyethylene T; PolyethyleneTerephthalates; Polygalacturonic Acid; Polyglactin; Polyglyceryl-10Oleate; Polyglyceryl-10 Tetralinoleate; Polyglyceryl-3 Oleate;Polyglyceryl-4 Oleate; Polyhydroxyethyl Methacrylate; Polyisobutylene;Polyisobutylene (1100000 Mw); Polyisobutylene (2300 Mw); Polyisobutylene(35000 Mw); Polyisobutylene (55000 Mw); Polyisobutylene (800000 Mw);Polyisobutylene Low Molecular Weight; Polyisobutylene Medium MolecularWeight; Polyisobutylene/Polybutene Adhesive; Polylactide; Polyols;Polyoxyethylene-Polyoxypropylene 1800; Polyoxyethylene Alcohols;Polyoxyethylene Fatty Acid Esters; Polyoxyethylene Propylene; Polyoxyl20 Cetostearyl Ether; Polyoxyl 35 Castor Oil; Polyoxyl 40 HydrogenatedCastor Oil; Polyoxyl 40 Stearate; Polyoxyl 6 And Polyoxyl 32Palmitostearate; Polyoxyl Distearate; Polyoxyl Glyceryl Stearate;Polyoxyl Lanolin; Polyoxyl Palmitate; Polyoxyl Stearate;Polyoxylethylene Isononylphenyl Ester; Polypropylene; PolypropyleneGlycol; Polyquaternium-10; Polyquaternium-7 (70/30 Acrylamide/Dadmac;1600000 Mw); Polysaccharides; Polysaccharides Soy; Polysiloxane;Polysorbate 20; Polysorbate 40; Polysorbate 60; Polysorbate 65;Polysorbate 80; Polysorbate 85; Polystyrene Sulfonic Acid; Polyurethane;Polyvinyl Acetate; Polyvinyl Acetate Phthalate; Polyvinyl Alcohol;Polyvinyl Alcohol Graft Polyethylene Glycol Copolymer (3:1; 45000 Mw);Polyvinyl Chloride; Polyvinyl Chloride-Polyvinyl Acetate Copolymer;Polyvinylacetal; Polyvinylpyridine; Polyvinylpyrrolidone Ethylcellulose;Ponceau 3r; Ponceau Xylidine; Poppy Seed Oil; Potassium; PotassiumAcetate; Potassium Alum; Potassium Bicarbonate; Potassium Bisulfite;Potassium Bitartrate; Potassium Carbonate; Potassium Chloride; PotassiumCitrate; Potassium Citrate Anhydrous; Potassium Hydroxide; PotassiumMetabisulfite; Potassium Metaphosphate; Potassium Phosphate, Dibasic;Potassium Phosphate, Monobasic; Potassium Soap; Potassium Sorbate;Povidone Acrylate Copolymer; Povidone Hydrogel; Povidone K12; PovidoneK17; Povidone K25; Povidone K26/28; Povidone K29/32; Povidone K30;Povidone K90; Povidone/Eicosene Copolymer; Povidones; PowderedCellulose; Ppg-11 Stearyl Ether; Ppg-12/Smdi Copolymer; Ppg-15 StearylEther; Ppg-20 Methyl Glucose Ether Distearate; Ppg-26 Oleate; PramoxineHydrochloride; Primajel; Primary Taste Modifier No. 29275; Product Wat;Proline; Promulgen D; Promulgen G; Propane; Propenyl Guaethol; PropylGallate; Propylene Carbonate; Propylene Glycol; PropyleneGlycol-Lecithin; Propylene Glycol Alginate; Propylene Glycol Diacetate;Propylene Glycol Dicaprylate; Propylene Glycol Laurates; PropyleneGlycol Monolaurate; Propylene Glycol Monopalmitostearate; PropyleneGlycol Monostearate; Propylene Glycol Ricinoleate; PropyleneGlycol/Diazolidinyl Urea/Methylparaben/Propylparben; Propylparaben;Propylparaben Sodium; Prosolv; Prosolv 50; Prosolv 90; Prosolv Hd 90;Prosolv Smcc 50; Prosolv Smcc 90; Prosweet; Prosweet 604; Prosweet K;Protamine Sulfate; Protein Hydrolysate; Pvm/Ma Copolymer; Quaternium-15;Quaternium-15 Cis-Form; Quaternium-52; Ra-2397; Ra-3011; Raspberry;Raspberry Juice; Rhodamine B; Riboflavin; Rosin; Saccharin; SaccharinCalcium; Saccharin Sodium; Saccharin Sodium Anhydrous; Safflower Oil;Scandium; Sd Alcohol 3a; Sd Alcohol 3a Anhydrous; Sd Alcohol 40; SdAlcohol 40-2; Sd Alcohol 40b; Sepifilm Lp-761 Blanc; Sepineo P 600;Sepisperse Ap 3527; Serine; Sesame Oil; Shea Butter; Shellac; ShellacP.V.P. Solution No. 4; Silastic Brand Medical Grade Tubing; SilasticMedical Adhesive, Silicone Type A; Silicon; Silicon Dioxide; Silicone;Silicone Emulsion; Silicone/Polyester Film Strip; Simethicone;Simethicone C; Simethicone Emulsion; Sipon Ls 20np; Soap; Sodium1,2-Ethanedisulfonate; Sodium 2-Naphthalenesulfonate; Sodium Acetate;Sodium Acetate Anhydrous; Sodium Alginate; Sodium Alkyl Sulfate; SodiumAluminium Silicate; Sodium Ascorbate; Sodium Benzoate; SodiumBicarbonate; Sodium Bisulfate; Sodium Bisulfate Acetone; SodiumBisulfite; Sodium Bitartrate; Sodium Borate; Sodium Carbonate; SodiumCarbonate Decahydrate; Sodium Carbonate Monohydrate; SodiumCarboxymethyl.Beta.-Glucan (Ds 0.65-0.85); Sodium Caseinate; SodiumCellulose; Sodium Cetostearyl Sulfate; Sodium Chlorate; Sodium Chloride;Sodium Chlorite; Sodium Cholesteryl Sulfate; Sodium Citrate; SodiumCitrate; Sodium Cocoyl Sarcosinate; Sodium Cyclamate; SodiumDesoxycholate; Sodium Dithionite; Sodium Dodecylbenzenesulfonate; SodiumEthylparaben; Sodium Formaldehyde Sulfoxylate; Sodium Gluconate; SodiumHydroxide; Sodium Hypochlorite; Sodium Iodide; Sodium Lactate; SodiumLactate, L-; Sodium Laureth-2 Sulfate; Sodium Laureth-3 Sulfate; SodiumLaureth-5 Sulfate; Sodium Lauroyl Sarcosinate; Sodium Lauryl Sulfate;Sodium Lauryl Sulfoacetate; Sodium Metabisulfite; Sodium Nitrate; SodiumOleate; Sodium Phosphate; Sodium Phosphate Dihydrate; Sodium PhosphateP-32; Sodium Phosphate, Dibasic; Sodium Phosphate, Dibasic Dihydrate;Sodium Phosphate, Dibasic Dodecahydrate; Sodium Phosphate, Dibasic,Anhydrous; Sodium Phosphate, Dibasic, Dodecahydrate; Sodium Phosphate,Dibasic, Heptahydrate; Sodium Phosphate, Monobasic, Anhydrous; SodiumPhosphate, Monobasic, Dihydrate; Sodium Phosphate, Monobasic,Monohydrate; Sodium Phosphate, Monobasic; Sodium Phosphate, Tribasic;Sodium Phosphate, Tribasic, Anhydrous; Sodium Phosphate, Tribasic,Monohydrate; Sodium Phosphite; Sodium Polyacrylate; Sodium Polyacrylate(2500000 Mw); Sodium Polymetaphosphate; Sodium Polystyrene Sulfonate;Sodium Propionate; Sodium Pyrophosphate; Sodium Pyrrolidone Carboxylate;Sodium Starch Glycolate Type A Corn; Sodium Starch Glycolate Type APotato; Sodium Starch Glycolate Type B Potato; Sodium Stearate; SodiumStearyl Fumarate; Sodium Succinate Hexahydrate; Sodium Sulfate; SodiumSulfate Anhydrous; Sodium Sulfite; Sodium Sulfosuccinated UndecyclenicMonoalkylolamide; Sodium Tartrate; Sodium Thioglycolate; SodiumThiomalate; Sodium Thiosulfate; Sodium Thiosulfate Anhydrous; SodiumTrimetaphosphate; Sodium Tripolyphosphate; Sodium Xylenesulfonate;Solvent Red 49; Somay 44; Sorbic Acid; Sorbitan; Sorbitan Isostearate;Sorbitan Monolaurate; Sorbitan Monooleate; Sorbitan Monopalmitate;Sorbitan Monostearate; Sorbitan Sesquioleate; Sorbitan Trioleate;Sorbitan Tristearate; Sorbitol; Sorbitol Special Polyol Solution;Sorbitol-Glycerin Blend; Soybean; Soybean Oil; Spearmint; Spearmint Oil;Spectrablend Csl-15764 (Blue); Spermaceti; Squalane; Stannous2-Ethylhexanoate; Stannous Chloride; Stannous Chloride Anhydrous;Stannous Fluoride; Stannous Tartrate; Star Anise; Starch; Starch 7150;Starch 825; Starch 826; Starch, Corn; Starch, Modified; Starch, Potato;Starch, Pregelatinized; Starch, Rice; Starch, Tapioca; Starch, Wheat;Stearalkonium Chloride; Stearalkonium Hectorite/Propylene Carbonate;Stearamidoethyl Diethylamine; Stearates; Steareth-10; Steareth-100;Steareth-2; Steareth-20; Steareth-21; Steareth-40; Stearic Acid; StearicDiethanolamide; Stear-O-Wet C; Stear-O-Wet M; Stearoxytrimethylsilane;Stearoyl Polyoxylglycerides; Steartrimonium Hydrolyzed Animal Collagen;Stearyl Alcohol; Strawberry; Styrene/Isoprene/Styrene Block Copolymer;Succimer; Succinic Acid; Sucralose; Sucrose; Sucrose Laurate; SucrosePalmitate; Sucrose Polyesters; Sucrose Stearate; SucroseStearate/Sucrose Distearate; Sugar Liquid Type No. 0; Sugar/StarchInsert Granules; Sulfacetamide Sodium; Sulfur Dioxide; Sulfuric Acid;Sulfurous Acid; Surelease E-719010 Clear; Surelease E-7-7050; SurfactolQs; Synchron Oral Carrier; Synchron Oral Carrier Base Kf; Synchron OralCarrier Vehicle Type Em; Synthetic Iron Oxides; Tagatose; Talc; Talc127; Talc Triturate; Tall Oil; Tallow Glycerides; Tartaric Acid;Tartaric Acid, Dl-; Tegacid; Tenox; Tenox-2; Terpene Resin; Tert-ButylAlcohol; Tert-Butyl Hydroperoxide; Tert-Butylhydroquinone;Tetrachloroethylene; Tetrakis(2-Methoxyisobutylisocyanide)Copper(I)Tetrafluoroborate; Tetrapropyl Orthosilicate; Tetrofosmin; Thimerosal;Threonine; Thymol; Timing Solution Clear N-7; Tin; Titanium Dioxide;Tocopherol; Tocophersolan; Tolterodine Tartrate; Tolu Balsam;Tragacanth; Trehalose; Triacetin; Tribasic Calcium Phosphate;Tribehenin; Tricaprylin; Triceteareth-4 Phosphate; Trichloroethane;Trichloroethylene; Trichloromonofluoromethane; Trideceth-10;Triethanolamine Lauryl Sulfate; Triethyl Citrate; Trifluoroacetic Acid;Triglyceride, Synthetic; Trihydroxystearin; Trilaneth-4 Phosphate;Trilaureth-4 Phosphate; Trimethylsilyl TreatedDimethiconol/Trimethylsiloxysilicate Crosspolymer (35/65 W/W; 50000000Pa·S); Trimethylsilyl Treated Dimethiconol/TrimethylsiloxysilicateCrosspolymer (40/60 W/W; 5000000 Pa·S); Trimethylsilyl TreatedDimethiconol/Trimethylsiloxysilicate Crosspolymer (45/55 W/W; 100000Pa·S); Trimyristin; Trisodium Citrate Dihydrate; Trisodium Hedta;Tristearin; Triton 720; Trolamine; Tromantadine; Tromethamine;Tryptophan; Turpentine Oil; Tyloxapol; Ty-Med Filler, Blue; Tyrosine;Undecylenic Acid; Union 76 Amsco-Res 6038; Urea; Urethane; Ursodiol;Valine; Vanilla; Vanillin; Vegetable Oil; Vegetable Oil Glyceride,Hydrogenated; Vegetable Oil, Hydrogenated; Vegetable Shortening;Velvetine Black Powder; Verbascum densiflorum Leaf; Versetamide; VinylAcetate-Crotonic Acid Copolymer; Viscose/Cotton; Water; Wax; Wax Blend;Wax, Emulsifying; Wax, Vegetable; Wecobee Fs; Wheat; Wheat Gluten; WhiteWax; Xanthan Gum; Xylitol; Xylitol 300; Yellow Ob; Yellow Wax; Zein;Zinc; Zinc Acetate; Zinc Carbonate; Zinc Chloride; Zinc Oxide; ZincStearate; Zinc Sulfate Monohydrate; Zinc Sulfate (anhydrous).

In some embodiments, the composition comprises a sweetening compoundand/or a sweet flavor enhancing compound, and one or more texturemodifying agents, including, for example, emulsifying agents, gellingagents, thickening agents, and binders. In some embodiments, the one ormore texture modifying agents are selected from gums, alginates,gelatins, starches, pectins, agars, carageenans, and salts thereof.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more bitterants, bitter flavorcompounds, or bitterness-enhancing compounds. Representative bitterants,bitter flavor compounds, and bitterness-enhancing compounds include butare not limited to: Acteoside, Adhumulone, Adlupulone, Aesculetin,Aesculin, L-Alanine, L-alanyl-L-alanyl-L-Alanine,L-alanyl-L-isoleucyl-Alanine L-, L-valyl-L-valyl-Amarogentin, AmaropaninAmaroswerin, Amygdalin, Angustifoline, Antiacetylhumulone,Antiisohumulone, Arginine, L-Arginyl Leucine, Arginyl Leucy Leucine,Arginyl Proline, Asaronaldehyde, Aspartyl Aspartic acid, AsparasaponinI, Atropine, Benzyl beta-D-arabinoside, Benzyl beta-L-arabinoside,Benzyl beta-D-fructoside, Benzyl beta-D-galactoside, Benzylalpha-D-glucoside, Benzyl beta-D-glucoside, Benzyl alpha-D-mannoside,Bitter Peptides, Bitter Peptides from Soy Proteins, Butylalpha-D-glucoside, Butyl beta-D-glucoside, Caffeine, Carnosifloside II,Carnosifloside III, Carnosifloside IV, Catechin, Epicatechin,Epicatechin gallate, Chaconine, alpha-Chaconine, beta2-Chloramphenicol,Cholic Acid, Cichoriin, Cohumulone, Colupulone, Cryptochlorogenic Acid,gamma-lactone, Cucurbitacin B, Cucurbitacin D, Cyclo Alanine-glycine,Cyclo Alanine-phenylanaline, Cyclo Alanine-valine,Cyclo(L-arginylglycyl-L-prolyl-L-prolyl-L-phenylalanyl-L-isoleucyl-L-valyl),Cyclo Asparagine-phenylalanine, Cyclo Glycine-phenylalanine,Cycloheximide Cyclo Lucine-Tryptophan, Cyclopent(b)azepin-8(1H)-one,7-Methyl-2,3,6,7-Tetrahydro-Cyclopent(b)azepin-8(1H)-one,2,3,6,7-tetrahydro-7-hydroxy-7-methyl-Cyclopent-2-en-1-one,2,5-dihydroxy-5-methyl-3-(1-piperidinyl)-Cyclopent-2-en-1-one,2,5-dihydroxy-5-methyl-3-(1-pyrrolidinyl) Cyclopent-2-en-1-one,2,3-di-1-pyrrolidinyl-Cyclopent-2-en-1-one,5-hydroxy-5-methyl-2,3-di-1-piperidinyl-Cyclopent-2-en-1-one,5-hydroxy-5-methyl-2,3-di-1-pyrrolidinyl-Cyclopent-2-en-1-one,5-methyl-2,3-di-1-pyrrolidinyl-Cyclopent-2-en-1-one,5-methylene-2,3-di-1-pyrrolidinyl-Cyclopent-2-en-1-one,3-methyl-2-(1-pyrrolidinyl)-Cyclo Phenyalanine-aspartic acid, CycloProline-alanine, Cyclo Proline-asparagine, Cyclo Proline-glycine, CycloProline-isolucine, Cyclo Proline-leucine, Cyclo Proline-methionine,Cyclo Proline-phenylalanine, Cyclo Proline-proline, CycloProline-valine, Cyclo Valine-phenylalanine, Cynaratriol, Cynaropicrin,Cynaropicrin, Daidzein, Daidzin Denatonium benzoate, Denatoniumsaccharide, Dhurrin, Dihydroxybenzoic Acid, 2,3-Dihydroxybenzoic Acid,2,4-Ethyl b-L-arabinoside, Ethyl alpha-D-Glucoside, Ethylbeta-D-Glucoside, Eustomoroside, Eustomoside, Gallic Acid,Epigallocatechin, Epigallocatechin gallate, Gaudichaudioside F,Gelidoside, Genistein, Genistin, Gentiopicroside, Gentistic Acid,Gentomoside, Geshoidin, 6′-O-beta-D-Glucosylgentiopicroside,ucozaluzanin C, Glutamyl Aspartic Acid, Glutamyl Glutamic Acid, GlycylLeucine, Goitrin, Gramine, Grosshemin, Haematoxylin Tetramethyl EtherHelicin, Heptadeca-16-ene, 1-Acetoxy-2,4-Dihydroxy-Heptadeca-16-ene,1,2,4-Trihydroxy-Histidine, L-Hulupone, Humulinone, Humulone,Hydroxybenzoic Acid, 4-Hymenoside A, Hymenoside B, Hymenoside C,Hymenoside D, Hymenoside E, Hymenoside F, Isohumulone, cis-Isohumulone,trans-Isoleucine, L-Isolupanine, Isosparteine, beta-Isosparteine,10,17-Dioxo-beta-Isosparteine, 10-oxo-beta-Lactucin, L-Leucine,L-alanyl-L-alanyl-L-Leucine,N—[(R2R)-6-amino-2-[(4S)-2,5-dioxo-4-(phenylmethyl)-1-imidazolidinyl]-1-oxohexyl]-L-leucyl-L-methionyl-N-methyl-L-phenylalanyl-,(4-1)-lactam, L-Leucine, glycyl-L-alanyl-Leucine, L-L-Leucine,N—(N2-L-leucyl-L-glytaminyl)-L-Leucine,N—(N-L-leucyl-L-a-glutamyl)-L-Leucine,N—[N2-[N2-[N-(1-L-leucyl-L-prolyl)-L-phenylalanyl]-L-asparaginyl]-L-gluta-minyl]-L-Leucine,N[N2-[N—[N-(1-L-leucyl-L-prolyl)-L-phenylalanyl]-L-seryl]-L-glutaminyl]-L-Leucine,L-leucyl-L-valyl-Leucy Leucine, Leucyl Phenylalanine, Limonin,Limoninmonolactone, Linamarin, Lotaustralin, Lupine, Lupanine,13-Hydroxy-Lupanine, 7-hydroxy-Lupinine, Epilupinine Lupoxes B, LupoxesC, Lupulone, Luputrione, Mellein, 6-Methoxy-Methionine, L-Methylalpha-L-arabinoside, Methyl beta-L-arabinoside, Methyl beta-D-Glucoside,Methyl alpha-D-Glucoside 2,3-Di-isoleucine, Methyl alpha-D-Glucoside2,3-Di-leucine, Methyl alpha-D-Glucoside 2,3-Di-L-phenylalanine, Methylalpha-D-Glucoside 2,3-Di-threonine, Methyl alpha-D-Glucoside2,3-Di-tyrosine, Methyl a-D-mannoside, Methyl beta-L-xylopyranoside,Methyl alpha-D-xyloside, Naringin, Neochlorogenic Acid, gamma-Lactone,Neohesperidin, Nuezhenide, Oleonuezhenide, Oleuropein, Olivieroside A,Olivieroside B, Olivieroside C, Perrottetin H, Phenylalanine, L-Phenylalpha-D-galactoside, Phenyl alpha-D-glucoside, Phenyl beta-D-glucoside,Phenylthiourea, Phlomisoside II, Piperidine-2-carboxylic acid,4-[(2-carboxy-2-hydroxyethyl(thio]-Piperidinecarboxylic acid-2,4-[(2-carboxy-2-hydroxyethyl)thio]-Prehumulone, Prelupulone, Propylbeta-D-fructoside, Propyl alpha-D-glucoside, Propyl beta-D-glucoside,Protocatechuic Acid, Prunasin, Pulcherrimine, Quinidine, Quinine,Quinolizinium-7-olate, Ranitidine, Rebaudioside C, Salicin, Salidroside,Scabraside, Scandenoside R5, Sclareolide, Scopolin, Septemfidoside,Seryl Lysyl Glycyl Leucine, Sinapine, Solanine, alpha-Sparteine,Sparteine, 17-oxo-Stevisalioside A, Strychnine, Suavioside C1,Suavioside D2, Suavioside F, Sucrose Octaacetate, Sweroside,Swertiamarin, Swertiapunimarin, Taxiphyllin, TFI (Furostan,beta-D-galactopyranoside), Theaflavin, Theaflavin Gallate A, TheaflavinGallate B, Tomatidine, Tomatine, alpha-Tricyclodehydroisohumulone,Trifloroside, Trihydroxybenzoic Acid, 2,4,6-Tryptophan, L-Uracil,6-propyl-2-thio-L-Valine,L-arginylglycyl-L-prolyl-L-prolyl-L-phenylalanyl-L-isoleucyl-(BPIa)Valine,L-Yohimbine, extract of wild cucumber, Denatonium, denatonium benzoate,and denatonium saccharide.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more acids or sour flavorants.Representative sour flavorants include but are not limited to: ascorbicacid, benzoic acid, gallic acid, glucuronic acid, adipic acid, glutaricacid, malonic acid, succinic acid, malic acid, acetic acid, lactic acid,citric acid, tartaric acid, fumaraic acid, phosphoric acid,pyrophosphoric acid, tannic acid, vinegar, lemon juice, lime juice,acidic fruit juices, and acidic fruit extracts.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more salts or salt flavorenhancers. Representative salts or salt flavor enhancers include but arenot limited to: mineral salts, sodium chloride, potassium chloride,magnesium chloride, ammonium chloride, sodium gluconate, sodiumphosphates, glycine, L-alanine, L-valine, L-leucine, L-isoleucine,L-phenylalanine, L-tyrosine, L-glutamine, L-glutamic acid, L-asparagine,L-aspartic acid, L-serine, L-threonine, L-cysteine, L-methionine,L-proline, L-lysine, L-arginine, L-tryptophan, L-histidine,L-pyrolysine, L-pyroglutamine, L-4-trans-hydroxyproline,L-3-cis-hydroxyproline, L-homoserine, L-homocysteine, L-cystine,L-ornithine and L-citrulline, L-glutamine, L-glutamic acid,L-asparagine, L-aspartic acid, L-valine, L-arginine and L-lysine.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more umami flavors or umami flavorenhancers. Representative umami flavor compounds or umami flavorenhancing compounds include but are not limited to the compoundsidentified in U.S. Patent Application Publications 2005/0084506A1, U.S.2009/0111834A1, U.S. 2012/0201763A1, U.S. 2015/0093339A1, U.S.2006/0263411A1, U.S. 2012/0226047A1, and 2009/0220662A1. Additionalrepresentative umami flavor compounds or umami flavor enhancingcompounds include but are not limited to: hydrolyzed soy protein,hydrolyzed corn protein, hydrolyzed wheat protein, anchovy, anchovypaste, fish sauce, yeast extract, nutritional yeast, hydrolyzed yeastextract, mushrooms, mushroom powder, dehydrated mushrooms, mushroomextract, kombucha, hydrolyzed vegetable protein, oyster sauce, soysauce, soy extract, tamari, miso powder, miso paste, parmesan cheese,parmesan cheese solids, kombu powder, kombu, dehydrated kombu, kombupaste, nori, nori powder, nori paste, seaweed, dehydrated seaweed,seaweed powder, seaweed extract, tomato, dehydrated tomato, tomatopowder, tomato extract, vegetable powder, vegetable extract, wheypowder, whey solids, whey, collagen, gelatin, textured vegetableprotein, sodium caseinate, calcium caseinate, magnesium caseinate,potassium caseinate, glyoxylic acid, 3-methyl-2-oxo-butanoic acid,3-methyl-2-oxo-pentanoic acid, 4-methyl-2-oxo-pentanoic acid,3-hydroxy-2-oxo-propanoic acid, oxalacetic acid, 2-oxo-glutaric acid,2-oxo-3-phenyl-propanoic acid, 3-(4-hydroxyphenyl)-2-oxo-propanoic acid,2-oxo-1H-indole-3-propanoic acid, 2-oxo-1H-imidazole-4-propanoic acid,4-methylthio-2-oxo-butanoic acid, 3-mercapto-2-oxo-propanoic acid,3-hydroxy-2-oxo-butanoic acid, 6-amino-2-oxohexanoic and5-guanidino-2-oxo-pentanoic acid, 2-amino-butanoic acid,.alpha.-alanine, glycine, norvaline, valine, aspartic acid, norleucine,leucine, isoleucine, serine, threonine, glutamic acid, phenylalanine,tyrosine, cysteine, methionine, lysine, tryptophane, histidine,arginine, asparagine, glutamine, cystine, citrulline, theanine,.gamma.-methylene-glutamic acid, isoeugenol, 2-propylphenol,p-vinylguaiacol, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine,2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine,3-ethyl-2-methylpyrazine, dimethyl sulfide, dimethyl disulfide, dimethyltrisulfide, methylpropyl disulfide, 2-methylthiophenol, methional(3-methylthiopropanal), 2-octenal, 2,4-nonadienal, 2,4-decadienal,2,4-undecadienal, 2-methoxybenzaldchyde, 2,4-dodecadienal, decenal,methyl 2-furanecarboxylate, 2-ethyl-4-hydroxy-3-methyl 5(2H)-furanone,2,6-dimethylbenzenethiol 2-nonen-1-ol, 10-undecenoic acid, undecanoicacid, isodecanoic acid and isononanoic acid, 2-oxo-butanoic acid,oxalacetic acid, 3-methyl-2-oxo-butanoic acid, 3-methyl-2-oxo-pentanoicacid, 2-oxo-glutaric and 3-mercapto-2-oxo-propanoic acid, NaCl, KCl,MSG, guanosine monophosphate (GMP), inosin monophospahte (IMP),ribonucleotides such as disodium inosinate, disodium guanylate,N-(2-hydroxyethyl)-lactamide, N-lactoyl-GMP, N-lactoyl tyramine, gammaamino butyric acid, allyl cysteine,1-(2-hydroxy-4-methoxylphenyl)-3-(pyridine-2-yl)propan-1-one, arginine,potassium chloride, ammonium chloride, succinic acid,N-(2-methoxy-4-methyl benzyl)-N′-(2-(pyridin-2-yl)ethyl) oxalamide,N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide,N-(2,4-dimethoxybenzyl)-N′-(2-(pyridin-2-yl)ethyl) oxalamide,N-(2-methoxy-4-methyl benzyl)-N′-2(2-(5-methyl pyridin-2-yl)ethyl)oxalamide, cyclopropyl-E,Z-2,6-nonadienamide, glutamic acid, glutamate,monosodium glutamate, monopotassium glutamate, monoammonium glutamate,calcium diglutamate, magnesium diglutamate, L-asparagine or a saltthereof, 5′-ribonucleotides or their salts, calcium 5′-ribonucleotides,disodium 5′-ribonucleotides, dipotassium 5′-ribonucleotides, inosinicacid, guanylic acid, adenosinic acid, inosinates, guanylates, andadenylates, guanosine 5′-monophosphate, inosine 5′-monophosphate,5′-adenylate, disodium guanylate, disodium inosinate, disodiumadenylate; dipotassium guanylate, dipotassium inosinate, dipotassiumadenylate, calcium guanylate, calcium inosinate, calcium adenylate,maltol, ethyl maltol, glycine, L-leucine, autolyzed or hydrolyzedproteins (e.g. autolyzed yeast, hydrolyzed yeast, hydrolyzed vegetableproteins), Koji-Aji (Ajinomoto Food Ingredients), fermented wheatgluten, Glutathione, Glutamyl Glutamic Acid, (Z)-6-Dodecen-4-olide,Inosinic acid, Dodec-Z6-en-4-olide, Glutamic Acid, L-Aconitic Acid,N-(1-deoxy-fructos-1-yl) glutamate, hydrolyzed vegetable protein, Methylalpha-D-Glucoside, 2,3-Di-lysine, Methyl alpha-D-Glucoside2,3-Di-ornithine, L-Asparagine, L-a-glutamyl-L-a-glutamyl-L-Glutamicacid, L-a-aspartyl-L-a-glutamyl-Glutamyl valine, Wheat glutenhydrolyzate, Aspartic acid L-,L-a-aspartyl-L-a-aspartyl-L-a-aspartyl-Docosahexaenoic acid, and(4Z,7Z,10Z,13Z,16Z,19Z)-L-Theanine, allyl cysteine, propenyl cysteine,S-(.alpha.,.beta.-dicarboxyethyl).gamma.-L-glutamyl-L-cysteinyl-glycine, S-(.alpha.,.beta.-dicarboxyethyl) cysteine, 3-(carboxymethoxy)-alanine,S-carboxymethyl-glutathione (glutaramic acid),S-carboxymethyl-cysteinyl-glycine, (S-carboxymethyl)-lysyl-cysteine,S-dicarboxymethyl-glutathione, S-carboxymethyl-cysteine,S-(1,2-dicarboxyethyl)-glutathione, and S-(1,2-dicarboxyethyl)-cysteine,N-acetyl GMP, N-formyl GMP, N-propanoyl GMP, N-butanoyl GMP, N-pentanoylGMP, N-hexanoyl GMP, N-heptanoyl GMP, N-octanoyl GMP, N-oxalyl GMP,N-succinyl GMP, N-glutaryl GMP, N-fumaryl GMP, N-maleyl GMP, N-adipylGMP, N-citryl GMP, N-galloyl GMP, N-oxalacetyl-GMP, N-feruloyl GMP,N-pyruvyl GMP, N-benzoyl GMP, N-vanilloyl GMP, N-anthranoyl GMP,N-caffeoyl GMP, N-cinnamoyl GMP, N-acetyl AMP, N-formyl AMP, N-propanoylAMP, N-butanoyl AMP, N-pentanoyl AMP, N-hexanoyl AMP, N-heptanoyl AMP,N-octanoyl AMP, N-oxalyl AMP, N-succinyl AMP, N-glutaryl AMP, N-fumarylAMP, N-maleyl AMP, N-adipyl AMP, N-citryl AMP, N-galloyl AMP,N-oxalacetyl-AMP, N-feruloyl AMP, N-pyruvyl AMP, N-benzoyl AMP,N-vanilloyl AMP, N-anthranoyl AMP, N-caffeoyl AMP, N-cinnamoyl AMP,N-acetyl CMP, N-formyl CMP, N-propanoyl CMP, N-butanoyl CMP, N-pentanoylCMP, N-hexanoyl CMP, N-heptanoyl CMP, N-octanoyl CMP, N-oxalyl CMP,N-succinyl CMP, N-glutaryl CMP, N-fumaryl CMP, N-maleyl CMP, N-adipylCMP, N-citryl CMP, N-galloyl CMP, N-oxalacetyl-CMP, N-feruloyl CMP,N-pyruvyl CMP, N-benzoyl CMP, N-vanilloyl CMP, N-anthranoyl CMP,N-caffeoyl CMP, N-cinnamoyl CMP, N-acetyl GMP, N-formyl GMP, N-propanoylGMP, N-butanoyl GMP, N-pentanoyl GMP, N-hexanoyl GMP, N-heptanoyl GMP,N-octanoyl GMP, N-oxalyl GMP, N-succinyl GMP, N-glutaryl GMP, N-fumarylGMP, N-maleyl GMP, N-adipyl GMP, N-citryl GMP, N-galloyl GMP,N-oxalacetyl-GMP, N-feruloyl GMP, N-pyruvyl GMP, N-benzoyl GMP,N-vanilloyl GMP, N-anthranoyl GMP, N-caffeoyl GMP, N-cinnamoyl GMP,flavor modifiers created by maillard reactions,S-(.alpha.,.beta.-dicarboxyethyl).gamma.-L-glutamyl-L-cysteinyl-glycine, S-(.alpha.,.beta.-dicarboxyethyl) cysteine, 3-(carboxymethoxy)-alanine,S-carboxymethyl-glutathione (glutaramic acid),S-carboxymethyl-cysteinyl-glycine, (S-carboxymethyl)-lysyl-cysteine,S-dicarboxymethyl-glutathione, S-carboxymethyl-cysteine,S-(1,2-dicarboxyethyl)-glutathione, and S-(1,2-dicarboxyethyl)-cysteine,Gamma-L-glutamyl-L-cysteinyl-glycine or y-Glu-Cys-Gly, Rubemamine,rubemamide, rubescenamine, Rubescenamide, zanthosine, zanthosinamide,dioxamide, dioxamine, zanthomamine, and zanthomamide.

Umami flavor compounds or umami flavor enhancing compounds may alsoinclude peptides with the sequence Lys-Ile-His-Pro-Phe,Gly-Pro-Phe-Pro-Ile, or Lys-Lys-Tyr-Lys-Val-Pro-Gln, Glu-Glu-Leu,Glu(Glu-Leu), Leu-Glu-Glu, Glu-Asp-Phe, Glu-Glu-Ile, Asp-Glu-Leu andGlu-Leu-Glu. And their N-lactoyl derivatives,Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala, Ser-Leu-Ala-Lys-Gly-Asp-Glu-Glu,Ser-Leu-Ala-Asp-Glu-Glu-Lys-Gly, Lys-Gly-Ser-Leu-Ala,-Asp-Glu-Glu,Lys-Gly-Asp-Glu-Glu, Glu-Glu-Asp-Gly-Lys, or Asp-Glu-Glu (See Nakata etal., Biosci. Biotechnol. Biochem. (1995) 59(4):689-93).

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more plant or animal products.Representative plant or animal products include but are not limited to:zedoary bark extract (Curcuma zedoaria (berg.) rosc.), zedoary (Curcumazedoaria (berg.) rosc.), alfalfa extract (Medicago sativa l.), alfalfaherb and seed (Medicago sativa l.), algae brown extract (Macrocystis andLaminaria spp.), algae red (Porphyra spp. and Gloiopeltis furcata andRhodymenia palmata (l.)), algae red extract (Porphyra spp. andGloiopeltis furcata and rhodymenia, alkanet root extract (Alkannatinctoria tausch), allspice (Pimenta officinalis lindl.), allspice, oil(Pimenta officinalis lindl.), allspice, oleoresin (Pimenta officinalislindl.), almond, bitter, oil (ffpa) (Prunus spp.), aloe, extract (Aloespp.), ambrette, absolute, oil (Hibiscus abelmoschus l.), ambrette seed(Hibiscus abelmoschus l.), ambrette seed, oil (Hibiscus abelmoschus l.),ambrette, tincture (Hibiscus abelmoschus l.), amyris (Amyris balsamiferal.), amyris, oil (Amyris balsamifera l.), angelica root (Angelica spp.),angelica root, extract (Angelica archangelica l.), angelica root, oil(Angelica archangelica l.), angelica seed (Angelica spp.), angelicaseed, extract (Angelica archangelica l.), angelica seed, oil (Angelicaarchangelica l.), angelica stem, oil (Angelica archangelica l.), angolaweed (Roccella fuciformis ach.), angostura (Galipea offincinalishancock), angostura, extract (Galipea officinalis hancock), anisaldehydepropyleneglycol acetal, anise (Pimpinella anisum l.), anise, oil(Pimpinella anisum l.), anise, star (Illicium verum hook, f.), anise,star, oil (Illicium verum hook, f.), annatto, extract (Bixa orellanal.), annatto, seed (Bixa orellana l.), apple essence, natural, apricotkernel, oil (Prunus armeniaca l.), arnica flowers (Arnica spp.),arrowroot starch, artemisia (Artemisia spp.), artemisia extract,artemisia oil, artichoke leaves (Cynara scolymus l.), asafetida, fluidextract (Ferula assafoetida l.), asafetida, gum (Ferula assafoetida l.),asafetida, oil (Ferula assafoetida l.), asparagus, seed and root,extract, bakers yeast extract, baker's yeast glycan, baker's yeastprotein, balm (Melissa officinalis l.), balm leaves (Melissa officinalisl.), balm leaves, extract (Melissa officinalis l.), balm, oil (Melissaofficinalis l.), fir, balsam, needles and twigs (Abies balsamea (l.)mill.), balsam fir, oil (Abies balsamea (l.) mill.), balsam fir,oleoresin (Abies balsamea (l.) mill.), balsam, peru (Myroxylon pereiraeklotzsch), balsam, peru, oil (Myroxylon pereirae klotzsch), basil(Ocimum basilicum l.), basil bush (Ocimum minimum l.), basil, extract(Ocimum basilicum l.), basil, oil (Ocimum basilicum l.), basil,oleoresin (Ocimum basilicum l.), bay (Laurus nobilis l.), bay leaves,sweet, extract (Laurus nobilis l.), bay leaves, sweet, oil (Laurusnobilis l.), bay leaves, west indian, extract (Pimenta acris kostel),bay leaves, west indian, oil (Pimenta racemosa (mill.) j.w. moore), bayleaves, west indian, oleoresin (Pimenta acris kostel), beechwood,creosote (Fagus spp.), benzoin, resin (Styrax spp.), bergamot, oil(Citrus aurantium l. subsp. bergamia wright et arn.), birch, sweet, oil(Betula lenta l.), birch tar, oil (Betula pendula roth and relatedbetula spp.), blackberry bark, extract (Rubus, spp. of section eubatus),blackberry fruit extract, bois de rose, oil (Aniba rosaeodora ducke),boldus leaves (Peumus boldus mol.), bonito, dried, boronia, absolute(Boronia megastigma nees), bouillon, vegetable, smoke, bryonia root(Bryonia spp.), buchu leaves (Barosma betulina and crenulata), buchuleaves extract, buchu leaves, oil (Barosma spp.), buckbean leaves(Menyanthes trifoliata l.), buckbean leaves, extract (Menyanthestrifoliata l.), cajeput, oil (Melaleuca leucadendron l.), calumba root(Jatrorrhiza palmata (lam.) miers), calumba root, extract (jatrorrhizapalmata (lam.) miers), d-camphor, camphor, japanese, white, oil(Cinnamomum camphora (l.) nees et eberm.), camphor oil, formosan ho-sho,leaves (Cinnamomum camphora), cananga, oil (Cananga odorata hook. f. andthoms.), candelilla wax (wax from stems and branches of Euphorbiacerifera), capers (Capparis spinosa l.), capsicum (Capsicum spp.),capsicum extract (Capsicum spp.), capsicum, oleoresin (Capsicum spp.),caramel, caraway (Carum carvil.), caraway, black (Nigella sativa l.),caraway, oil (Carum carvi l.), cardamom (Elletaria cardamomum (l.)maton), cardamom oleoresin, cardamom seed, oil (Elletaria cardamomum(l.) maton), carob bean, extract (Ceratonia siliqua l.), cascara,bitterless, extract (Rhamnus purshiana dc.), cascarilla bark, extract(Croton spp.), cascarilla bark, oil (Croton spp.), casein, cassia buds(Cinnamomum cassia blume), cassie, absolute (Acacia farnesiana (l.)willd.), castoreum, extract (Castor spp.), castoreum, liquid (Castorspp.), castor oil (Ricinus communis l.), catechu, black, extract (Acaciacatechu willd.), catechu, black, powder (Acacia catechu willd.), cedarleaf, oil (Thuja occidentalis l.), cedarwood oil alcohols, cedarwood oilterpenes, celery seed (Apium graveolens l.), celery seed, extract (Apiumgraveolens l.), celery seed, extract solid (Apium graveolens l.), celeryseed, oil (Apium graveolens l.), celery seed, centaury (Centauriumumbellatum gilib.), cereal solids, hydrolyzed, chamomile flower(Matricaria chamomilla l.), chamomile flower (Anthemis nobilis l.),chamomile flower, hungarian, oil (Matricaria chamomilla l.), chamomileflower, oil (Anthemis nobilis l.), chamomile flower, roman, extract(Anthemis nobilis l.), char smoke flavor, cherry bark, wild, extract(Prunus serotina ehrh.), cherry-laurel leaves (Prunus laurocerasus l.),cherry laurel, oil (Prunus laurocerasus l.) (ffpa), cherry-laurel water(Prunus laurocerasus l.), cherry pits, extract (Prunus spp.), chervil(Anthriscus cerefolium (l.) hoffm.), chervil, extract (Anthriscuscerefolium l.), chestnut leaves (Castanea dentata (marsh.) borkh.),chestnut leaves, extract (Castanea dentata (marsh.) borkh.), chestnutleaves, extract solid (Castanea dentata (marsh.) borkh.), chicory,extract (Cichorium intybus l.), chilte (Cnidoscolus (also known asJatropha) spp.), chiquibul (Manilkara zapotilla gilly), chirata (Swertiachirata buch.-ham.), chirata, extract (Swertia chirata buch.-ham.),chives (Allium schoenoprasum l.), cinchona bark, red (Cinchonasuccirubra pav. or its hybrids), cinchona bark, red, extract (Cinchonasuccirubra pav. or its hybrids), cinchona bark, yellow (Cinchona spp.),cinchona bark, yellow, extract (Cinchona spp.), cinchona, extract(Cinchona spp.), cinnamon (Cinnamomum spp.), cinnamon bark, extract(Cinnamomum spp.), cinnamon bark, oil (Cinnamomum spp.), cinnamon barkoleoresin, ceylon, chinese, or saigon (Cinnamomum spp.), cinnamon leaf,oil (Cinnamomum spp.), cinnamon leaf oil, rectified, citronella, oil(Cymbopogon nardus rendle), citrus peels, extract (Citrus spp.), clary(Salvia sclarea l.), clary sage, absolute, clary, oil (Salvia sclareal.), clary sage, clove bud, extract (Eugenia spp.), clove bud, oil(Eugenia spp.), clove bud, oleoresin (Eugenia spp.), clove leaf, oil(Eugenia spp.), clover (Trifolium spp.), clover, extract (Trifoliumspp.), clover herb distillate, clover, oil (Trifolium spp.), clovertops, red, extract solid (trifoliumpratense l.), cloves (Eugenia spp.),clove stem, oil (Eugenia spp.), coca leaf, extract (decocainized)(Erythroxylon coca lam.), cocoa extract, cocoa with dioctyl sodiumsulfosuccinate, refined, coffee concentrate, pure, coffee extract(Coffea spp.), coffee extract, solid, cognac, green, oil, cognac, white,oil, copaiba (South american spp. of Copaifera l.), copaiba, oil (southamerican spp. of Copaifera l.), coriander (Coriandrum sativum l.),coriander leaf oil (Coriandrum sativum l.), coriander, oil (Coriandrumsativum l.), cork, oak (Quercus spp.), corn silk extract (Zea mays l.),corn silk, oil (Zea mays l.), costmary (Chrysanthemum balsamital.),costus root, oil (Saussurea lappa clarke), cottonseed flour, defatted,cottonseed flour, partially defatted, cooked, cottonseed flour,partially defatted, cooked, toasted, cottonseed kernels, glandless, raw,cottonseed kernels, glandless, roasted, cubeb (Piper cubeba l. f.),cubeb, oil (Piper cubeba l. f.), cubebol, cumin (Cuminum cyminum l.),cumin, oil (Cuminum cyminum l.), currant buds, black, absolute (Ribesnigrum l.), currant juice, black, currant leaves, black (Ribes nigruml.), daidai peel oil, damiana leaves (Turnera diffusa willd.),dandelion, fluid extract (Taraxacum spp.), dandelion root, extract solid(Taraxacum spp.), davana oil (Artemesia pallens wall.), dehydratedbeets, dill (Anethum graveolens l.), dill, oil (Anethum graveolens l.),dill seed, indian (Anethum spp.), dill seed oil (Anethum sowa roxb.),dittany of crete (Origanum dictamnus l.), dittany (fraxinella) roots(Dictamnus albus l.), dog grass, extract (Agropyron repens (l.) beauv.),dragon's blood, extract (Daemonorops spp. or other botanical sources),dried algae meal, elder flowers (Sambucus canadensis l. or Sambucusnigra l.), elder flowers, extract (Sambucus canadensis l. or Sambucusnigra l.), elder tree leaves (Sambucus nigra l.), elecampane root,extract (Inula helenium l.), elecampane root, oil (Inula helenium l.),elemi, gum, elemi, oil (Canarium spp.), erigeron, oil (Erigeroncanadensis l.), eucalyptol, eucalyptus, oil (Eucalyptus globuluslabille), eugenol, fennel, common (Foeniculum vulgare mill.), fennel,sweet (Foeniculum vulgare mill. var. dulce (d.c.) alef.), fennel, sweet,oil (Foeniculum vulgare mill. var. dulce (d.c.) alef.), fenugreek(Trigonella foenum-graecum l.), fenugreek, extract (Trigonellafoenum-graecum l.), fenugreek, oleoresin (Trigonella foenum-graecum l.),fir (Pine) needles and twigs (Abies sibirica ledeb.), fir needles andtwigs, oil (Abies spp.), fish oil (hydrogenated), fish proteinconcentrate, whole, fish protein isolate, fruit juice, galanga, greater(Alpinia galanga willd), galangal root (Alpinia spp.), galangal root,extract (Alpinia spp.), galangal root, oil (Alpinia spp.), galbanum, oil(Ferula spp.), galbanum, resin (Ferula spp.), gambir (Uncaria gambirroxb.), Gardenia gummifera distillate, garlic, garlic extract, garlic,oil (Allium sativuml.), gelatin, genet, absolute (Spartium junceuml.),genet, extract (Spartium junceum l.), gentian root, extract (Gentianalutea l.), gentian, stemless (Gentiana acaulis l.), geranium(Pelargonium spp.), geranium, east indian, extract (Cymbopogon martinistapf.), geranium, east indian, oil (Cymbopogon martini stapf.),geranium extract (Pelargonium spp.), geranium, oil (Pelargonium spp.),geranium, rose, oil (Pelargonium graveolens l'her.), germander,chamaedrys (Teucrium chamaedrys l.), germander, chamaedrys, extract(Teucrium chamaedrys l.), germander, chamaedrys, extract solid (Teucriumchamaedrys l.), germander, golden (Teucrium polium l.), ghatti, gum(Anogeissus latifolia wall.), ginger (Zingiber officinale rosc.),ginger, extract (Zingiber officinale rosc.), ginger, oil (Zingiberofficinale rosc.), ginger, oleoresin (Zingiber officinale rosc.),glycyrrhizin, ammoniated (Glycyrrhiza spp.), grains of paradise(Aframomum melegueta (Rosc.) k. schum.), grape color extract, grapeessence, natural, grapefruit essence, natural, grapefruit, extract,grapefruit, juice, grapefruit, oil (Citrus paradisi macf.), grapefruitoil, conc., grapefruit, oil, terpeneless (Citrus paradisi), grape seedextract, grape skin extract, ground limestone, guaiac gum (Guaiacumspp.), guaiac gum, extract (Guaiacum spp.), guaiac wood, extract(Guaiacum spp.), guaiac wood, oil (Guaiacum spp.), guarana, gum(Paullinia cupana hbk), guarana seed, extract, guava (Psidium spp.),guava extract, gum arabic, gutta hang kang (Palaquium leiocarpum boerl.and P. oblongifolium burck.), haematococcus algae meal, haw bark, black,extract (Viburnum prunifolium l.), Heliopsis longipes extract, hemlock(Tsuga spp.), hemlock needles and twigs, oil (Tsuga spp.), hickory bark,extract (Carya spp.), hickory smoke dist., honeysuckle extract, hops,extract (Humulus lupulus l.), hops extract, modified, hops, extractsolid (Humulus lupulus l.), hops, oil (Humulus lupulus l.), horehoundextract (Marrubium vulgare l.), horehound (Marrubium vulgare l.),horehound solid, extract, horsemint leaves, extract (Monarda spp.),horseradish (Armoracia lapathifolia gilib.), horseradish oil, hyacinth,absolute (Hyacinthus orientalis l.), hyacinth flowers (Hyacinthusorientalis l.), hyssop, extract (Hyssopus officinalis l.), hyssop(Hyssopus officinalis l.), hyssop, oil (Hyssopus officinalis l.),iceland moss (Cetraria islandica ach.), immortelle, absolute(Helichrysum angustifolium dc), immortelle, extract (Helichrysumangustifolium dc.), imperatoria (Peucedanum ostruthium (l.) koch(Imperatoria ostruthium l.)), iva (Achillea moschata jacq.), iva,extract (Achillea moschata jacq.), jambu oleoresin, japan wax, jasmine,absolute (Jasminum spp.), jasmine, concrete (Jasminum spp.), jasmine,oil (Jasminum grandiflorum l.), jasmine, spiritus (Jasminum grandifloruml.), jelutong (Dyera costulata hook, f. and d. lowii hook, f.), juniper(berries) (Juniperus communis l.), juniper, extract (Juniperus communisl.), juniper oil (Juniperus communis l.), karaya, gum (Sterculia urensroxb.), kelp, kola nut, extract (Cola acuminata schott et endl.),labdanum, absolute (Cistus spp.), labdanum, oil (Cistus spp.), labdanum,oleoresin (Cistus spp.), laurel berries (Laurus nobilis l.), lavandinabsolute, lavandin, concrete, lavandin, oil, lavender, absolute(Lavandula officinalis chaix), lavender, concrete (Lavandula officinalischaix), lavender (Lavandula officinalis chaix), lavender, oil (Lavandulaofficinalis chaix), lavender, spike (Lavandula latifolia bill.),lavender, spike, oil (Lavandula spp.), leche caspi (Couma macrocarpabarb. rodr.), leche de vaca (Brosimum utile (h.b.k.) pittier, andPoulsenia spp.), leek oil, lemon essence, lemon, extract (Citrus limon(l.) burm. f.), lemon grass, oil (Cymbopogon citratus dc. and Cymbopogonflexuosusstapf), lemon, juice, lemon, oil (Citrus limon (l.) burm. f.),lemon, oil, terpeneless (Citrus limon (l.) burm. f.), lemon peelextract, lemon peel granules, lemon terpenes, lemon-verbena (Lippiacitriodora hbk.), lemon verbena, oil (Lippia citriodora), licoriceextract (Glycyrrhiza spp.), licorice extract powder (Glycyrrhiza spp.),licorice (Glycyrrhiza spp.), lime, essence, lime, juice, lime juice,dehydrated, lime oil, distilled, lime oil, expressed, lime, oil,terpeneless (Citrus aurantifolia (Christman) swingle), linaloe wood, oil(Bursera delpechiana poiss. and other Bursera spp.), linden flowers,extract (Tilia spp.), linden flowers (Tilia glabra vent.), linden leaves(Tillia spp.), Litsea cubeba berry oil, locust (carob) bean gum, lovage,extract (Levisticum officinale koch), lovage (Levisticum officinalekoch), lovage, oil (Levisticum officinale koch), luo han fruitconcentrate, lupulin (Humulus lupulus l.), mace (Myristica fragranshoutt.), mace, oil (Myristica fragrans houtt.), mace, oleoresin(Myristica fragrans houtt.), maidenhair fern (Adiantum capillus-venerisl.), malt syrup (Malt extract), mandarin, oil (Citrus reticulatablanco), marigold, pot (Calendula officinalis l.), marjoram, oleoresin(Marjorana hortensis moench (Origanum majorana l.)), marjoram, pot(Majorana onites (l.) benth. (Origanum vulgare l.)), marjoram seed(Majorana hortensis moench (Origanum majorana l.)), marjoram, sweet(Majorana hortensis moench (Origanum majorana l.)), marjoram, sweet, oil(Majorana hortensis moench (Origanum majorana l.)), massaranduba balata(Manilkara huberi (Ducke) chevalier), massaranduba balata, solvent-freeresin extract, massaranduba chocolate (Manilkara solimoesensis gilly),massoia bark oil, mastic gum, mate, absolute (Ilex paraguariensis st.hil.), mate, leaves, menhaden oil, menhaden oil, hydrogenated, menhadenoil, partially hydrogenated, menthol, mesquite wood extract, milkpowder, whole, enzyme-modified, mimosa, absolute (Acacia decurrenswilld. var. dealbata), mimosa concrete (Acacia decurrens willd. var.dealbata), mineral oil, white, molasses, concentrate, molasses, extract(Saccharum officinarum l.), molasses (Saccharum officinarum l.),mountain maple (Acer spicatum lam.), mountain maple bark (Acer spicatumlam.), mountain maple, extract solid (Acer spicatum lam.), mulleinflowers (Verbascum spp.), mushroom oil, distilled, musk ambrette, musk,ketone, musk tonquin (Moschus moschiferus l.), mustard, brown (Brassicaspp.), mustard, brown, extract (Brassica spp.), mustard flour, mustardoil, mustard, oriental, mustard, yellow (Brassica spp.), mustard,yellow, extract (Brassica spp.), myrrh, extract, myrrh, gum (Commiphoraspp.), myrrh, oil (Commiphora spp.), myrtle leaves (Myrtus communis l.),myrtle, oil (Myrtus communis l.), naringin, extract (Citrus paradisimacf.), nisin preparation, nutmeg (Myristica fragrans houtt.), nutmeg,oil (Myristica fragrans houtt.), white, extract (Quercus alba l.), oakmoss, absolute (Evernia spp.), oak moss, concrete (Evernia prunastispp.), oak wood, english (Quercus robur l.), oat gum, oiticica oil,oleic acid, oleic acid, from tall oil fatty acids, olestra, oleylalcohol, olibanum, absolute (Boswellia spp.), olibanum, gum, resin(Boswellia spp.), olibanum, oil (Boswellia spp.), olibanum, resinoid(Boswellia spp.), onion, oil (Allium cepa l.), opopanax, gum, opopanax,non-specific, opopanax, oil, opopanax tincture, orange b, orangeessence, natural, orange essence oil, natural, orange, extract, orangeflowers, absolute (Citrus aurantium l.), orange flowers, bitter (Citrusaurantiuml), orange, juice, orange leaf, absolute (Citrus aurantiuml.),orange, oil, distilled (Citrus sinensis (l.) osbeck), orange, oil,terpeneless (Citrus sinensis (l.) osbeck), orange peel, orange peel,bitter, extract (Citrus aurantium l.), orange peel, bitter, oil (Citrusaurantium l.), orange peel, sweet, extract (Citrus sinensis (l.)osbeck), orange peel, sweet, oil (Citrus sinensis (l.) osbeck), orangepeel, sweet, oil, terpeneless (Citrus sinensis (l.) osbeck), oregano,european (Origanum spp.), oregano (Lippia spp., usually l. graveolenshbk), oregano (other genera including Coleus, Lantana and Hyptis),origanum oil (Extractive)(Thymus capitatus hoff. et link), orin lactone,1-ornithine monochlorohydrate/ornithine, orris, concrete, liquid, oil(Iris florentina l.), orris root, extract (Iris florentina l.),osmanthus absolute, ox bile extract, pansy (Viola tricolor l.), papain(Carica papaya l.), paprika (Capsicum annuum l.), paprika oleoresin(Capsicum annuum l.), parsley, oil (Petroselinum spp.), parsley,oleoresin (Petroselinum spp.), parsley (Petroselinum spp.), passionflower extract, passion flower (Passiflora incarnata l.), patchouly, oil(Pogostemon spp.), peach kernel, extract (Prunus persica sieb et zucc.),peach leaves, extract (Prunus persica (l.) batsch), peach leaves (Prunuspersica (l.) batsch), peanut oil, peanut stearine (Arachis hypogaea l.),pecan shell flour, pennyroyal, oil, american (Hedeoma pulegiodes (l.)),pennyroyal, oil, european (Mentha pulegiuml.), pepper, black, oil (Pipernigruml.), pepper, black, oleoresin (Piper nigrum l.), pepper, black(Piper nigrum l.), pepper, cayenne, peppermint leaves (Mentha piperital.), peppermint, oil (Mentha piperita l.), peppermint plant, pepper,red, pepper, white, oil (Piper nigrum l.), pepper, white, oleoresin(Piper nigruml.), pepper, white (Piper nigruml.), perilla leaf oil,petitgrain, lemon, oil (Citrus limon (l.) burm. f.), petitgrain,mandarin, oil (Citrus reticulata blanco var. mandarin), petitgrain, oil(Citrus aurantium l.), pimenta leaf, oil (Pimenta officinalis lindl.),3-pinanone, pine bark, white, extract solid (Pinus strobus l.), pinebark, white, oil (Pinus strobus l.), pine bark, white (Pinus strobusl.), pine needle, dwarf, oil (Pinus mugo turra var. pumilio (Haenke)zenari), pine, scotch, oil (Pinus sylvestris l.), pine tar, oil (Pinusspp.), pine, white, oil (Pinus spp.), pomegranate bark, extract (Punicagranatum l.), poplar buds (Populus spp.), poppy seed (Papaver somniferuml.), prickly ash bark extract (Xanthoxylum spp.), prickly ash bark, oil,protein, animal, hydrolyzed, protein hydrolysate, protein, milk,hydrolyzed, protein, vegetable, hydrolyzed, pulegone, extract (Picrasmaexcelsa (sw.) planch or Quassia amara l.), quebracho bark extract,quillaia extract (Quillaja saponaria molina), quillaia (Quillajasaponaria molina), quince seed, extract (Cydonia spp.), rhatany, extract(Krameria spp.), rhubarb, garden root (Rheum rhaponticum l.), rhubarbroot (Rheum spp.), rose, absolute (Rosa spp.), rose, bud (Rosa spp.),rose flowers (Rosa spp.), rose hips, extract (Rosa spp.), rose leaves(Rosa spp.), roselle (Hibiscus sabdariffa l.), rosemary, extract(Rosmarinus officinalis l.), rosemary, oil (Rosemarinus officinalis l.),rosemary, oleoresin, rosemary (Rosemarinus officinalis l.), rose, oil(Rosa spp.), rose water, stronger (Rosa centifolia l.), rosidinha(Micropholis (also known as sideroxylon) spp.), rosin, glycerol ester,rosin, gum, glycerol ester, rosin, gum or wood, partially hydrogenated,glycerol ester, rosin, gum or wood, partially hydrogenated,pentaerythritol ester, rosin, gum or wood, pentaerythritol ester, rosin,limed, rosin, methyl ester, partially hydrogenated, rosin, partiallydimerized, calcium salt, rosin, partially dimerized, glycerol ester,rosin, partially hydrogenated, rosin (Pinus spp.) and rosin derivatives,rosin, polymerized, glycerol ester, rosin, tall oil, glycerol ester,rosin, wood, rosin, wood, glycerol ester, rosin, wood, oil (Rutagraveolens l.), rue (Ruta graveolens l.), rum, saffron (Crocus sativusl.), saffron, extract (Crocus sativus l.), safrole-free extract ofsassafras, safrole-prohibited, sage, greek (Salvia triloba l.), sage,oil (Salvia officinalis l.), sage, oleoresin (Salvia officinalis l.),sage (Salvia officinalis l.), sage, spanish, oil (Salvia lavandulaefoliavahl.), sandalwood, red (Pterocarpus santalinus l.f.), sandalwood, white(Santalum album l.), sandalwood, yellow, oil (Santalum album l.),sandarac (Tetraclinis articulata (Vahl.) mast.), sarcodactylis oil,sarsaparilla, extract (Smilax spp.), sassafras bark, extract(Safrole-free) (Sassafras albidum (nutt.) nees), sassafras leaves(Safrole-free) (Sassafras albidum (nutt.) nees), sausage casing (hcl andcellulose fibers), savory, summer, oil (Satureja hortensis l.), savory,summer, oleoresin (Satureja hortensis l.), savory, summer (Saturejahortensis l.), savory, winter, oil (Satureja montana l.), savory,winter, oleoresin (Satureja montana l.), savory, winter (Saturejamontana l.), Schinus molle, oil (Schinus molle l.), scotch spearmintoil, senna, alexandria (Cassia acutifolia delile), serpentaria(Aristolochia serpentaria l.), sesame (Sesamum indicum l.), silver fir,needles and twigs, oil (Abies alba mill.), silver-silver dragees,simaruba bark (Simaruba amara aubl.), sloe berries, extract (Prunusspinosa l.), sloe berries, extract solid (Prunus spinosa l.), sloeberries (Prunus spinosa l.), snakeroot, canadian, oil (Asarum canadensel.), soya bean oil fatty acids, hydroxylated, soya fatty acid amine,ethoxylated, soybean oil, epoxidized, soybean oil, hydrogenated, soyprotein concentrate, enzyme activated, soy protein, isolate, spearmint,extract (Mentha spicata l.), spearmint (Mentha spicata l.), spearmint,oil (Mentha spicata l.), spikenard extract, spruce needles and twigs,extract (Picea spp.), spruce needles and twigs, oil (Picea spp.), st.johnswort leaves, flowers and caulis (hypericum perforatuml.), storaxextract (Liquidambar spp.), storax (Liquidambar spp.), storax oil, sugarbeet juice extract, sugar beet extract flavor base, sweet blackberryleaves extract, tagetes meal & extract, tagetes, oil (Tagetes spp.),tallow alcohol, hydrogenated, tallow, beef, tallow flakes, tallow,hydrogenated, tallow, hydrogenated, oxidized or sulfated, tamarindextract (Tamarindus indica l.), tamarinds, tangerine, essence,tangerine, extract (Citrus reticulata blanco), tangerine, oil (Citrusreticulata blanco), tannic acid, tansy, oil (Tanacetum vulgara l.),tansy (Tanacetum vulgara l.), tarragon (Artemisia dracunculus l.),tarragon extract (Artemisia dracunculus l.), tarragon oil (Artemisiadracunculus l.), tea extract (Thea sinensis l.), tea tree oil (Melaleucaalternifolia), blessed (Cnicus benedictus l.), thistle, blessed, extract(Cnicus benedictus l.), thistle, blessed, extract solid (Cnicusbenedictus l.), thistle, blessed, oil (Cnicus benedictus l.), thyme,extract, thyme oil (Thymus vulgaris l. and t. zygis var. gracilisboiss.), thyme oleoresin, thyme (Thymus serpyllum l.), thyme (Thymusvulgaris l.), thyme, wild or creeping, extract (Thymus serpyllum l.),thymol, balsam, extract (Myroxylon spp.), tolu, balsam, gum (Myroxylonspp.), tragacanth, gum (Astragalus spp.), trefoil, sweet (Melilotuscoerulea), triacetin (Glycerol triacetate), oil (Polianthes tuberosal.), tunu (Castilla fallax cook), turmeric (Curcuma longa l.), turmeric,extract (Curcuma longa l.), turmeric, oleoresin (Curcuma longa l.),valerian root, extract (Valeriana officinalis l.), valerian root, oil(Valeriana officinalis l.), vanilla, absolute (Vanilla spp.), vanilla,extract (Vanilla spp.), vanilla, oleoresin (Vanilla spp.), vanilla(Vanilla spp.), vegetable juice, veronica (Veronica officinalis l.),vervain, european (Verbena officinalis l.), vetiver, oil (Vetiveriazizanioides stapf), vetiverol, vetiver (Vetiveria zizaniodes stapf),violet leaves absolute (Viola odorata l.), violet, swiss (Violacalcarata l.), walnut hull, extract (Juglans spp.), walnut leaves,extract (Juglans spp.), wheat gluten, whey, whey, delactosed, whey,demineralized, whey, partially dimineralized and partially delactosed,whey protein concentrate, wintergreen, extract (Gaultheria procumbensl.), wintergreen, oil (Gaultheria procumbens l.), woodruff, sweet(Asperula odorata l.), wort, yarrow, herb (Achillea millefolium l.),yarrow, oil (Achillea millefolium l.), yeast autolysate, yeast, driedirradiated, yeast extract autolyzed, yeast-malt sprout extract, yeasts,yeasts, dried, yerba santa, fluid extract (Eriodictyon californicum(Hook and am) torr), ylang-ylang, oil (Cananga odorata hook. f. andthomas), yucca, joshua-tree (Yucca brevifolia engelm.), yucca, mohave,extract (Yucca spp.), and acai berry extract.

In some embodiments, the plant or animal product is a culinary herb orspice. Representative culinary herbs and spices include but are notlimited to: carrot, dehydrated carrot, carrot extract, parsnip,dehydrated parsnip, parsnip extract, onion, dehydrated onion, onionpowder, onion flakes, onion extract, garlic, dehydrated garlic, garlicflakes, garlic powder, garlic extract, buttermilk, buttermilk powder,buttermilk solids, whey, whey powder, whey solids, milk, reduced fatmilk, milk powder, milk solids, cream, cheese, cheese powder, cheesesolids, cheese cultures, annatto, turmeric, sodium caseinate, milkprotein, enzymatic digest of milk protein, tomato, tomato paste, tomatopowder, tomato sauce, tomato extract, dehydrated tomato, sour cream,sour cream solids, caramel color, soy flour, chives, dehydrated chives,chive powder, ajwain, carom seeds (Trachyspermum ammi), akudjura(Solanum centrale), alkanet (Alkanna tinctoria), for red color,alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomumdanielli, a. citratum, a. exscapum), allspice (Pimenta dioica), angelica(Angelica archangelica), anise (Pimpinella anisum), anise hyssop(Agastache foeniculum), aniseed myrtle (Syzygium anisatum), annatto(Bixa orellana), apple mint (Mentha suaveolens, Mentha×Rotundifolia andMentha×Villosa), artemisia (Artemisia spp.), asafoetida (Ferulaassafoetida), asarabacca (Asarum europaeum), avens (Geum urbanum),avocado leaf (Persea americana), barberry (Berberis vulgaris and otherberberis spp.), basil, sweet (Ocimum basilicum), basil, holy (Ocimumtenuiflorum), basil, lemon (Ocimum×Citriodorum), basil, thai (o.basilicum var. thyrsiflora), bay leaf (Laurus nobilis), bay leaf,indian, tejpat, malabathrum, bee balm (Monarda didyma), boldo (Peumusboldus), borage (Borago officinalis), blue fenugreek, blue melilot(Trigonella caerulea), caper (Capparis spinosa), caraway (Carum carvi),cardamom (Elettaria cardamomum), cardamom, black (Amomum subulatum,Amomum costatum), cassia (Cinnamomum aromaticum), catnip (Nepetacataria), cayenne pepper (Capsicum annuum), celery leaf (Apiumigraveolens), celery seed (Apiumi graveolens), chervil (Anthriscuscerefolium), chicory (Cichorium intybus), chili pepper (Capsicum spp.),cicely, sweet cicely (Myrrhis odorata), cilantro, coriander greens,coriander herb (Coriandrum sativum), cinnamon, indonesian (Cinnamomumburmannii, cassia vera), cinnamon, saigon or vietnamese (Cinnamomumloureiroi), cinnamon, true or ceylon (Cinnamomum verum, c. zeylanicum),cinnamon, white (Canella winterana), cinnamon myrtle (Backhousiamyrtifolia), clary, clary sage (Salvia sclarea), clove (Syzygiumaromaticum), coriander seed (Coriandrum sativum), coriander, vietnamese(Persicaria odorata), costmary (Tanacetum balsamita), cubeb pepper(Piper cubeba), cudweed (Gnaphalium spp.), culantro, culangot, longcoriander (Eryngium foetidum), cumin (Cuminum cyminum), curry leaf(Murraya koenigii), curry plant (Helichrysum italicum), dill herb orweed (Anethum graveolens), dill seed (Anethum graveolens), elderflower(Sambucus spp.), epazote (Dysphania ambrosioides), fennel (Foeniculumvulgare), fenugreek (trigonella foenum-graecum), filé powder, gumbo filé(Sassafras albidum), fingerroot, krachai, temu kuntji (Boesenbergiarotunda), galangal, greater (Alpinia galanga), galangal, lesser (Alpiniaofficinarum), galingale (Cyperus spp.), garlic chives (Alliumtuberosum), ginger (Zingiber officinale), ginger, torch, bunga siantan(Etlingera elatior), golpar, persian hogweed (Heracleum persicum),grains of paradise (Aframomum melegueta), grains of selim, kani pepper(Xylopia aethiopica), horseradish (Armoracia rusticana), houttuyniacordata (Vietnam), huacatay, mexican marigold, mint marigold (Tagetesminuta), hyssop (Hyssopus officinalis), indonesian bay leaf, daun salam(Syzygium polyanthum), jasmine flowers (Jasminum spp.), jiaogulan(Gynostemma pentaphyllum), jimbu (Allium hypsistum), juniper berry(Juniperus communis), kaffir lime leaves, makrud lime leaves (Citrushystrix), kala zeera (or Kala jira), black cumin (Bunium persicum),kawakawa seeds (Macropiper excelsum), keluak, kluwak, kepayang (Pangiumedule), kencur, galangal, kentjur (Kaempferia galanga), kinh gioi,vietnamese balm (Elsholtzia ciliata), kokam seed (Garcinia indica),korarima, ethiopian cardamom, false cardamom (Aframomum corrorima),koseret leaves (Lippia adoensis), lavender (Lavandula spp.), lemon balm(Melissa officinalis), lemon ironbark (Eucalyptus staigeriana), lemonmyrtle (Backhousia citriodora), lemon verbena (Lippia citriodora),lemongrass (Cymbopogon citratus, c. flexuosus, and other Cymbopogonspp.), leptotes bicolor, lesser calamint (Calamintha nepeta), nipitella,nepitella, licorice, liquorice (Glycyrrhiza glabra), lime flower, lindenflower (Tilia spp.), lovage (Levisticum officinale), mace (Myristicafragrans), mahleb, st. lucie cherry (Prunus mahaleb), marjoram (Origanummajorana), mastic (Pistacia lentiscus), mint (Mentha spp.), 25 species,hundreds of varieties, mountain horopito (Pseudowintera colorata),‘pepper-plant’, musk mallow, abelmosk (Abelmoschus moschatus), mustard,black, mustard plant, mustard seed (Brassica nigra), mustard, brown,mustard plant, mustard seed (Brassica juncea), mustard, white, mustardplant, mustard seed (Sinapis alba), mustard, yellow (Brassicahirta=sinapis alba), nigella, kalonji, black caraway, black onion seed(Nigella sativa), njangsa, djansang (Ricinodendron heudelotii), nutmeg(Myristica fragrans), olida (Eucalyptus olida), oregano (Origanumvulgare, o. heracleoticum, and other species), oregano, cuban(Plectranthus amboinicus), orris root (Iris germanica, i. florentina, i.pallida), pandan flower, kewra (Pandanus odoratissimus), pandan leaf,screwpine (Pandanus amaryllifolius), paprika (Capsicum annuum),paracress (Spilanthes acmella, soleracea), parsley (Petroselinumcrispum), pepper, black, white, and green (Piper nigrum), pepper,brazilian, or pink pepper (Schinus terebinthifolius), pepper, dorrigo(Tasmannia stipitata), pepper, long (Piper longum), pepper, mountain,cornish pepper leaf (Tasmannia lanceolata), peppermint (Menthapiperata), peppermint gum leaf (Eucalyptus dives), perilla, shiso(Perilla spp.), peruvian pepper (Schinus molle), quassia (Quassiaamara), rice paddy herb (Limnophila aromatica), rosemary (Rosmarinusofficinalis), rue (Ruta graveolens), safflower (Carthamus tinctorius),saffron (Crocus sativus), trade and use of saffron, sage (Salviaofficinalis), saigon cinnamon (Cinnamomum loureiroi), salad burnet(Sanguisorba minor), salep (Orchis mascula), sassafras (Sassafrasalbidum), savory, summer (Satureja hortensis), savory, winter (Saturejamontana), shiso (Perilla frutescens), silphium, silphion, laser,laserpicium, lasarpicium, sorrel (Rumex acetosa), sorrel, sheep (Rumexacetosella), spearmint (Mentha spicata), spikenard (Nardostachysgrandiflora or n. jatamansi), star anise (Illicium verum), sumac (Rhuscoriaria), sweet woodruff (Galium odoratum), szechuan pepper, sichuanpepper (Zanthoxylum piperitum), tarragon (Artemisia dracunculus), thyme(Thymus vulgaris), thyme, lemon (Thymus×Citriodorus), turmeric (Curcumalonga), vanilla (Vanilla planifolia), voatsiperifery (Piper borbonense),wasabi (Wasabia japonica), water-pepper, smartweed (Polygonumhydropiper), watercress (rorippa nasturtium-aquatica), wattleseed, wildthyme (Thymus serpyllum), willow herb (Epilobium parviflorum),wintergreen (Gaultheria procumbens), wood avens, herb bennet (Geumurbanum), woodruff (Galium odoratum), wormwood, absinthe (Artemisiaabsinthium), yerba buena, yarrow (Achillea millefolium), za'atar (Herbsfrom the genera Origanum, Calamintha, Thymus, and Satureja), zedoary(Curcuma zedoaria), herb mixes, curry, tandoor masala, garam masala,chaat masala, tikka masala, masala dosa, paan masala, biryani masala,berbere, jerk seasonings, and spice rubs.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more fats, oils, or emulsions.Representative fats, oils, and emulsions include but are not limited to:corn oil, peanut oil, soybean oil, palm oil, cottonseed oil, coconutoil, canola oil, rapeseed oil, olive oil, safflower oil, sunflower oil,sesame oil, almond oil, beech nut oil, brazil nut oil, cashew oil,linseed oil, flaxseed oil, hazelnut oil, mongongo nut oil, pecan oil,pine nut oil, pistachio oil, walnut oil, grapeseed oil, grapefruit seedoil, lemon oil, orange oil, mineral oil, petrolatum, cucumber oil,bitter gourd oil, bottle gourd oil, buffalo gourd oil, butternut squashoil, squash oil, pumpkinseed oil, watermelon seed oil, hemp oil, castoroil, butter, lard, margarine, cocoa butter, butterfat, whale oil, spermoil, fish oil, cod liver oil, shark liver oil, krill oil, shrimp oil,codfish oil, salmon oil, herring oil, anchovy oil, smelt oil, candlefishoil, sprat oil, sardine oil, mackerel oil, tilefish oil, tuna (Thunnus)oil, swordfish oil, macadamia oil, acai oil, blackcurrant seed oil,borage seed oil, evening primrose oil, amaranth oil, wheat oil, wheatgerm oil, apricot oil, argan oil, artichoke oil, avocado oil, babassuoil, ben oil, tallow nut oil, borneo tallow nut oil, carob pod oil,carob oil, coriander seed oil, false flax oil, kapok seed oil,lallemantia oil, meadowfoam seed oil, mustard oil, okra seed oil,perilla seed oil, pequi oil, prune kernel oil, quinoa oil, ramtil oil,rice bran oil, rice oil, barley oil, barley seed oil, tea oil, tea treeoil, thistle oil, jatropha oil, cork tree oil, apple seed oil, balanosoil, bladderpod oil, brucea javanica oil, burdock oil, candlenut oil,carrot seed oil, chaulmoogra oil, crambe oil, cuphea oil, jojoba oil,mango oil, palm kernel oil, mowrah butter, neem oil, orange oil, rosehipseed oil, sea buckthorn oil, shea butter, snowball seed oil, tall oil,tamanu oil, tonka bean oil, chicken fat, schmaltz, beef fat, lamb fat,animal fat, tallowate, tallow, beef tallow, bacon fat, ham fat, suet,milk fat, olestra, stearic acid, lauric acid, linoleic acid, palmiticacid, palmitoleic acid, myristic acid, goose fat, duck fat, drippingsfrom roasting, mayonnaise, and oil-in water or water-in oil emulsions.

In some embodiments, the composition comprises a sweet compound or sweetflavor enhancing compound and one or more GRAS compounds (generallyrecognized as safe). Representative GRAS compounds include but are notlimited to: Acacia Gum (Acacia senegal (L.) Willd.), Acetal,Acetaldehyde, Propyl Phenethyl Acetal, Acetanisole, Acetic Acid,(Tri-)Acetin, Acetoin, Acetophenone, Aconitic Acid, Adipic Acid, Agar(Gelidium Spp.), Alfalfa Extract (Medicago sativa L.), Algin (LaminariaSpp. And Other Kelps), Alginates, Sodium, Calcium, And Ammonium,Allspice (Pimenta officinalis Lindl.), Allspice Oil (Pimenta officinalisLindl.), Allspice Oleoresin (Pimenta officinalis Lindl.), AllylAnthranilate, Allyl Butyrate, Allyl Cinnamate, Allyl Cyclohexaneacetate,Allyl Cyclohexanebutyrate, Allyl Cyclohexanehexanoate, AllylCyclohexanepropionate, Allyl Cyclohexanevalerate, Allyl Disulfide, Allyl2-Ethylbutyrate, Allyl 2-Furoate, Allyl Heptanoate, Allyl Hexanoate,Allyl Alpha-Ionone, Allyl Isothiocyanate, Allyl Mercaptan, AllylNonanoate, Allyl Octanoate, Allyl Phenoxyacetate, Allyl Phenylacetate,Allyl Propionate, Allyl Sorbate, Allyl Sulfide, Allyl Tiglate, Allyl10-Undecenoate, Allyl Isovalerate, Almond Oil, Bitter (Ffpa) (PrunusSpp.), Aloe Extract (Aloe Spp.), Althea Root (Althea officinalis L.),Ambergris Tincture, Ambrette Absolute Oil (Hibiscus abelmoschus L.),Ambrette Seed Oil (Hibiscus abelmoschus L.), Ambrette Tincture (Hibiscusabelmoschus L.), Ammonium Sulfide, Ammonium Isovalerate, IsoamylAcetate, Amyl Alcohol, Isoamyl Alcohol, Isoamyl Benzoate, Amyl Butyrate,Isoamyl Butyrate, Alpha-Amylcinnamaldehyde, Alpha-AmylcinnamaldehydeDimethyl Acetal, Isoamyl Cinnamate, Alpha-Amylcinnamyl Acetate,Alpha-Amylcinnamyl Alcohol, Alpha-Amylcinnamyl Formate,Alpha-Amylcinnamyl Isovalerate, Amyl Formate, Isoamyl Formate, Isoamyl4(2-Furan)Butyrate, Isoamyl 3(2-Furan)Propionate, Amyl 2-Furoate, AmylHeptanoate, Amyl Hexanoate, Isoamyl Hexanoate, 2-Amyl-5 Or6-Keto-1,4-Dioxane, Isoamyl Laurate, Isoamyl Nonanoate, Amyl Octanoate,Isoamyl Octanoate, Isoamyl Phenylacetate, Isoamyl Propionate, IsoamylPyruvate, Isoamyl Salicylate, Isoamyl Isovalerate, Trans-Anethole,Angelica Root Extract (Angelica archangelica L.), Angelica Root Oil(Angelica archangelica L.), Angelica Seed Extract (Angelica archangelicaL.), Angelica Seed Oil (Angelica archangelica L.), Angelica Stem Oil(Angelica archangelica L.), Angostura Extract (Galipea offincinalisHancock), Anise (Pimpinella anisum L.), Anise Oil (Pimpinella anisumL.), Anise, Star (Illicium verum Hook, F.), Anise, Star, Oil (Illiciumverum Hook, F.), Anisole, P-Anisyl Acetate, Anisyl Alcohol, AnisylButyrate, Anisyl Formate, Anisyl Propionate, Annatto Extract (Bixaorellana L.), Annatto Seed (Bixa orellana L.), Apricot Kernel Oil(Prunus armeniaca L.), Asafetida Fluid Extract (Ferula assafoetida L.),Asafetida Gum (Ferula assafoetida L.), Asafoetida Oil (Ferula asafoetidaL.), Ascorbic Acid, Ash Bark, Prickly, Extract (Xanthoxylum Spp.), Balm(Melissa officinalis L.), Balm Leaves Extract (Melissa officinalis L.),Balm Oil (Melissa officinalis L.), Balsam Fir Oil (Abies balsamea (L.)Mill.), Balsam Fir Oleoresin (Abies balsamea (L.) Mill.), Balsam, Peru(Myroxylon pereirae Klotzsch), Balsam Oil, Peru (Myroxylon pereiraeKlotzsch), Basil (Ocimum basilicum L.), Basil Oil (Ocimum basilicum L.),Basil Oleoresin (Ocimum basilicum L.), Bay Leaves, West Indian, Extract(Pimenta acris Kostel), Bay Leaves, West Indian, Oil (Pimenta acrisKostel), Bay Leaves, West Indian, Oleoresin (Pimenta acris Kostel), Bay,Sweet (Laurus nobilis L.), Bay Oil, Sweet (Laurus nobilis L.), Beeswax,White (Apis mellifera L.), Benzaldehyde, Benzaldehyde Dimethyl Acetal,Benzaldehyde Glyceryl Acetal, Benzaldehyde Propylene Glycol Acetal,Benzoic Acid, Benzoin, Benzoin Resinoid, Benzophenone, Benzyl Acetate,Benzyl Acetoacetate, Benzyl Alcohol, Benzyl Benzoate, Benzyl ButylEther, Benzyl Butyrate, Benzyl Isobutyrate, Benzyl Cinnamate, Benzyl2,3-Dimethylcrotonate, Benzyl Ethyl Ether, Benzyl Formate,3-Benzyl-4-Heptanone, Benzyl Mercaptan, Benzyl Methoxyethyl Acetal,Benzyl Phenylacetate, Benzyl Propionate, Benzyl Salicylate, BenzylIsovalerate, Bergamot Oil, Birch, Sweet, Oil (Betula lenta L.),Blackberry Bark Extract (Rubus, Spp. Of Section Eubatus), Bois De RoseOil, Borneol, Isoborneol, Bornyl Acetate, Isobornyl Acetate, BornylFormate, Isobornyl Formate, Isobornyl Propionate, Bornyl Valerate,Bornyl Isovalerate (Endo-), Isobornyl Isovalerate, Boronia Absolute(Boronia megastigma Nees), Buchu Leaves Oil (Barosma Spp.), 2-Butanone,Butter Acids, Butter Esters, Butter Starter Distillate, Butyl Acetate,Isobutyl Acetate, Butyl Acetoacetate, Isobutyl Acetoacetate, ButylAlcohol, Isobutyl Alcohol, Isobutyl Angelate, Butyl Anthranilate,Isobutyl Anthranilate, Butylated Hydroxyanisole, ButylatedHydroxytoluene, Isobutyl Benzoate, Butyl Butyrate, Isobutyl Butyrate,Butyl Isobutyrate, Isobutyl Isobutyrate, Butyl Butyryllactate,Alpha-Butylcinnamaldehyde, Butyl Cinnamate, Isobutyl Cinnamate, Butyl2-Decenoate, Butyl Ethyl Malonate, Butyl Formate, Isobutyl Formate,Isobutyl 3-(2-Furan)Propionate, Butyl Heptanoate, Isobutyl Heptanoate,Butyl Hexanoate, Isobutyl Hexanoate, Butyl P-Hydroxy Benzoate,2-Butyl-5- Or 6-Keto-1,4-Dioxane, Butyl Lactate, Butyl Laurate, ButylLevulinate, Alpha-Isobutylphenethyl Alcohol, Butyl Phenylacetate,Isobutyl Phenylacetate, Butyl Propionate, Isobutyl Propionate, IsobutylSalicylate, Butyl Stearate, Butyl Sulfide, Butyl 10-Undecenoate, ButylValerate, Butyl Isovalerate, Butyraldehyde, Isobutyraldehyde, ButyricAcid, Isobutyric Acid, (Tri-)Butyrin, Caffeine, Cajeput Oil (Melaleucaleucadendron L.), Calcium Acetate, Camphene, D-Camphor, Camphor,Japanese, White, Oil (Cinnamomum camphora (L.) Nees Et Eberm.), CanangaOil, Capsicum Extract (Capsicum Spp.), Capsicum Oleoresin (CapsicumSpp.), Caramel Color, Caraway (Carum carvi L.), Caraway, Black (Nigellasativa L.), Caraway Oil, Carboxymethylcellulose, Cardamom (Elettariacardamomum (L.) Maton), Cardamom Seed Oil (Elettaria cardamomum (L.)Maton), Carmine (Coccus cacti L.), Carob Bean Extract (Ceratonia siliquaL.), Carrot Oil, Carvacrol, Carvacryl Ethyl Ether, Carveol,4-Carvomenthenol, Carvone, Carvyl Acetate, Carvyl Propionate,Beta-Caryophyllene, Cascara Bitterless Extract (Rhamnus purshiana Dc.),Cascarilla Bark Extract (Croton Spp.), Cascarilla Bark Oil (CrotonSpp.), Cassia (Cinnamomum cassia Blume), Cassia Bark Extract (Cinnamomumcassia Blume), Cassia Bark Oil, Cassia Buds (Cinnamomum cassia Blume),Cassie Absolute (Acacia farnesiana (L.) Willd.), Castoreum Oil,Castoreum, Liquid (Castor Spp.), Castor Oil (Ricinus communis L.),Catechu Extract (Acacia catechu Willd.), Catechu Powder (Acacia catechuWilld.), Cayenne (Capsicum annuum L. Var. longum Sendt), Cedar Leaf Oil(Thuja occidentalis L.), Celery Seed (Apium graveolens L.), Celery SeedExtract (Apium graveolens L.), Celery Seed Extract Solid (Apiumgraveolens L.), Celery Seed Oil, Chamomile Flower, English, Oil(Anthemis nobilis L.), Chamomile Flower, Hungarian, Oil (Matricariachamomilla L.), Chamomile Flower, Roman, Extract (Anthemis nobilis L.),Chamomile Flower, Roman, Oil (Anthemis nobilis L.), Cherry Bark, Wild,Extract (Prunus serotina Ehrh.), Cherry Laurel Oil (Ffpa) (Prunuslaurocerasus L.), Cherry Pits Extract (Prunus Spp.), Chervil (AnthriscusCerefolium (L.) Hoffm.), Chicory Extract (Cichorium intybus L.),Cinchona Bark Red (Cinchona succirubra Pav. Or Its Hybrids), CinchonaBark Red Extract (Cinchona succirubra Pav. Or Its Hybrids), CinchonaBark Yellow (Cinchona Spp.), Cinchona Bark Yellow Extract (CinchonaSpp.), Cinchona Extract (Cinchona Spp.), Cinnamaldehyde, CinnamaldehydeEthylene Glycol Acetal, Cinnamic Acid, Cinnamon (Cinnamomum Spp.),Cinnamon Bark Extract (Cinnamomum Spp.), Cinnamon Bark Oil, CinnamonLeaf Oil, Cinnamyl Acetate, Cinnamyl Alcohol, Cinnamyl Butyrate,Cinnamyl Isobutyrate, Cinnamyl Cinnamate, Cinnamyl Formate, CinnamylPhenylacetate, Cinnamyl Propionate, Cinnamyl Isovalerate, Citral, CitralDiethyl Acetal, Citral Dimethyl Acetal,

Citric Acid, Citronellal, Citronella Oil, Dl-Citronellol,Citronelloxyacetaldehyde, Citronellyl Acetate, Citronellyl Butyrate,Citronellyl Isobutyrate, Citronellyl Formate, Citronellyl Phenylacetate,Citronellyl Propionate, Citronellyl Valerate, Citrus Peels Extract(Citrus Spp.), Civet Absolute (Viverra civetta Schreber And Viverrazibetha Schreber), Clary (Salvia sclarea L.), Clary Oil (Salvia sclareaL.), Clove Bud Extract (Eugenia Spp.), Clove Bud Oil (Eugenia Spp.),Clove Bud Oleoresin (Eugenia Spp.), Clove Leaf Oil, Madagascar, CloverTops Red Extract Solid (Trifolium pratense L.), Cloves (Eugenia Spp.),Clove Stem, Oil (Eugenia Spp.), Coca Leaf Extract (Decocainized)(Erythroxylon coca Lam.), Cognac Oil, Green, Cognac Oil, White,Coriander (Coriandrum sativum L.), Coriander Oil (Coriandrum sativumL.), Corn Silk (Zea mays L.), Costus Root Oil (Saussurea lappa Clarke),P-Cresol, Cubebs (Piper cubeba L. F.), Cubeb Oil (Piper cubeba L. F.),Cumin (Cuminum cyminum L.), Cuminaldehyde, Cumin Black (Nigella SativaL.), Cumin Oil, Curacao Peel Extract (Citrus aurantium L.), Curacao PeelOil (Citrus aurantium L.), Currant Buds Black Absolute (Ribes nigrumL.), Cyclohexaneacetic Acid, Cyclohexaneethyl Acetate, CyclohexylAcetate, Cyclohexyl Anthranilate, Cyclohexyl Butyrate, CyclohexylCinnamate, Cyclohexyl Formate, Cyclohexyl Propionate, CyclohexylIsovalerate, P-Cymene, Dandelion Fluid Extract (Taraxacum Spp.),Dandelion Root Extract Solid (Taraxacum Spp.), Davana Oil (Artemisiapallens Wall.), Gamma-Decalactone, Delta-Decalactone, Decanal, DecanalDimethyl Acetal, Decanoic Acid, 1-Decanol, 2-Decenal, Decyl Acetate,Decyl Butyrate, Decyl Propionate, Diacetyl, Dibenzyl Ether,4,4-Dibutyl-Gamma-Butyrolactone, Dibutyl Sebacate, Diethyl Malate,Diethyl Malonate, Diethyl Sebacate, Diethyl Succinate, Diethyl Tartrate,Dihydrocarveol (Isomer Unspecified), Dihydrocarvyl Acetate,Dihydrocoumarin, Dill (Anethum graveolens L.), Dill Oil (Anethumgraveolens L.), Dill Seed Indian (Anethum Spp.), M-Dimethoxybenzene,P-Dimethoxybenzene, 2,4-Dimethylacetophenone, Alpha,Alpha-DimethylbenzylIsobutyrate, 2,6-Dimethyl-5-Heptenal, 2,6-Dimethyloctanal,3,7-Dimethyl-1-Octanol, Alpha,Alpha-Dimethylphenethyl Acetate,Alpha,Alpha-Dimethylphenethyl Alcohol, Alpha,Alpha-DimethylphenethylButyrate, Alpha,Alpha-Dimethylphenethyl Formate, Dimethyl Succinate,1,3-Diphenyl-2-Propanone, Disodium Phosphate, Dittany Of Crete (Origanumdictamnus L.), Gamma-Dodecalactone, Delta-Dodecalactone, 2-Dodecenal,Doggrass Extract (Agropyron repens (L.) Beauv.), Dragon's Blood Extract(Daemonorops Spp. Or Other Botanical Sources), Dulse (Rhodymenia palmata(L.) Grev.), Elder Flowers (Sambucus canadensis L. Or Sambucus NigraL.), Elemi Gum (Canarium Spp.), Elemi Oil (Canarium Spp.), Erigeron Oil(Erigeron candensis L.), Erythrobic Acid, Estragole, Estragon Oil(Artemisia dracunculus L.), P-Ethoxybenzaldehyde, Ethyl Acetate, EthylAcetoacetate, Ethyl 2-Acetyl-3-Phenylpropionate, Ethyl Aconitate (MixedEsters), Ethyl Acrylate, Ethyl Alcohol, Ethyl P-Anisate, EthylAnthranilate, Ethyl Benzoate, Ethyl Benzoylacetate, Alpha-EthylbenzylButyrate, 2-Ethylbutyl Acetate, 2-Ethylbutyraldehyde, Ethyl Butyrate,Ethyl Isobutyrate, 2-Ethylbutyric Acid, Ethyl Cinnamate, EthylCyclohexanepropionate, Ethyl Decanoate, Ethyl Formate, Ethyl3(2-Furyl)Propanoate, 4-Ethylguaiacol, Ethyl Heptanoate,2-Ethyl-2-Heptenal, Ethyl Hexanoate, Ethyl Lactate, Ethyl Laurate, EthylLevulinate, Ethyl 2-Methylbutyrate, Ethyl Methylphenylglycidate, EthylMyristate, Ethyl Nitrite, Ethyl Nonanoate, Ethyl 2-Nonynoate, EthylOctanoate, Ethyl Oleate, Ethyl Palmitate, Ethyl Phenylacetate, Ethyl4-Phenylbutyrate, Ethyl 3-Phenylglycidate, Ethyl 3-Phenylpropionate,Ethyl Propionate, Ethyl Pyruvate, Ethyl Salicylate, Ethyl Sorbate, EthylTiglate, Ethyl 10-Undecenoate, Ethyl Valerate, Ethyl Isovalerate, EthylVanillin, Eucalyptol, Eucalyptus Oil (Eucalyptus globulus Labille),Eugenol, Isoeugenol, Eugenyl Acetate, Isoeugenyl Acetate, EugenylBenzoate, Isoeugenyl Ethyl Ether, Eugenyl Formate, Isoeugenyl Formate,Eugenyl Methyl Ether, Isoeugenyl Methyl Ether, Isoeugenyl Phenylacetate,Farnesol, D-Fenchone, Fenchyl Alcohol, Fennel, Common (Foeniculumvulgare Mill.), Fennel, Sweet (Foeniculum vulgare Mill. Var dulce(D.C.), Fennel Oil, Sweet (Foeniculum vulgare Mill. Var. dulce Dc.),Fenugreek (Trigonella foenum-graecum L.), Fenugreek Extract (Trigonellafoenum-graecum L.), Fenugreek Oleoresin (Trigonella Foenumgraecum L.),Formic Acid, Fumaric Acid, Furfural, Furfuryl Acetate, Furfuryl Alcohol,2-Furfurylidene Butyraldehyde, Furfuryl Mercaptan, 3-(2-Furyl)Acrolein,4-(2-Furyl)-3-Buten-2-One, (2-Furyl)-2-Propanone, Fusel Oil, Refined,Galangal Root (Alpinia Spp.), Galangal Root Extract (Alpinia Spp.),Galangal Root Oil (Alpinia Spp.), Galbanum Oil (Ferula Spp.), GalbanumResin (Ferula Spp.), Garlic Oil (Allium sativum L.), Genet Absolute(Spartium junceum L.), Genet Extract (Spartium junceum L.), Gentian RootExtract (Gentiana lutea L.), Geraniol, Elemi Gum (Canarium Spp.), ElemiOil (Canarium Spp.), Erigeron Oil (Erigeron candensis L.), ErythrobicAcid, Estragole, Estragon Oil (Artemisia dracunculus L.),P-Ethoxybenzaldehyde, Ethyl Acetate, Ethyl Acetoacetate, Ethyl2-Acetyl-3-Phenylpropionate, Ethyl Aconitate (Mixed Esters), EthylAcrylate, Ethyl Alcohol, Ethyl P-Anisate, Ethyl Anthranilate, EthylBenzoate, Ethyl Benzoylacetate, Alpha-Ethylbenzyl Butyrate, 2-EthylbutylAcetate, 2-Ethylbutyraldehyde, Ethyl Butyrate, Ethyl Isobutyrate,2-Ethylbutyric Acid, Ethyl Cinnamate, Ethyl Cyclohexanepropionate, EthylDecanoate, Ethyl Formate, Ethyl 3(2-Furyl)Propanoate, 4-Ethylguaiacol,Ethyl Heptanoate, 2-Ethyl-2-Heptenal, Ethyl Hexanoate, Ethyl Lactate,Ethyl Laurate, Ethyl Levulinate, Ethyl 2-Methylbutyrate, EthylMethylphenylglycidate, Ethyl Myristate, Ethyl Nitrite, Ethyl Nonanoate,Ethyl 2-Nonynoate, Ethyl Octanoate, Ethyl Oleate, Ethyl Palmitate, EthylPhenylacetate, Ethyl 4-Phenylbutyrate, Ethyl 3-Phenylglycidate, Ethyl3-Phenylpropionate, Ethyl Propionate, Ethyl Pyruvate, Ethyl Salicylate,Ethyl Sorbate, Ethyl Tiglate, Ethyl 10-Undecenoate, Ethyl Valerate,Ethyl Isovalerate, Ethyl Vanillin, Eucalyptol, Eucalyptus Oil(Eucalyptus globulus Labille), Eugenol, Isoeugenol, Eugenyl Acetate,Isoeugenyl Acetate, Eugenyl Benzoate, Isoeugenyl Ethyl Ether, EugenylFormate, Isoeugenyl Formate, Eugenyl Methyl Ether, Isoeugenyl MethylEther, Isoeugenyl Phenylacetate, Farnesol, D-Fenchone, Fenchyl Alcohol,Fennel, Common (Foeniculum vulgare Mill.), Fennel, Sweet (Foeniculumvulgare Mill. Var dulce (D.C.), Fennel Oil, Sweet (Foeniculum vulgareMill. Var. dulce Dc.), Fenugreek (Trigonella foenum-graecum L.),Fenugreek Extract (Trigonella foenum-graecum L.), Fenugreek Oleoresin(Trigonella Foenumgraecum L.), Formic Acid, Fumaric Acid, Furfural,Furfuryl Acetate, Furfuryl Alcohol, 2-Furfurylidene Butyraldehyde,Furfuryl Mercaptan, 3-(2-Furyl)Acrolein, 4-(2-Furyl)-3-Buten-2-One,(2-Furyl)-2-Propanone, Fusel Oil, Refined, Galangal Root (Alpinia Spp.),Galangal Root Extract (Alpinia Spp.), Galangal Root Oil (Alpinia Spp.),Galbanum Oil (Ferula Spp.), Galbanum Resin (Ferula Spp.), Garlic Oil(Allium sativum L.), Genet Absolute (Spartium junceum L.), Genet Extract(Spartium junceum L.), Gentian Root Extract (Gentiana lutea L.),Geraniol, Labdanum Absolute (Cistus Spp.), Labdanum Oil (Cistus Spp.),Labdanum Oleoresin (Cistus Spp.), Lactic Acid, Laurel Berries (Laurusnobilis L.), Laurel Leaves Extract (Laurus nobilis L.), Lauric Acid,Lauric Aldehyde, Lauryl Acetate, Lauryl Alcohol, Lavandin Oil (Lavandulahybrida), Lavender (Lavandula officinalis Chaix), Lavender Absolute(Lavandula officinalis Chaix), Lavender Concrete (Lavandula officinalisChaix), Lavender Oil (Lavandula officinalis Chaix), Lemon Extract(Citrus limon (L.) Burm. F.), Lemongrass Oil, Lemon Oil, Lemon OilTerpeneless (Citrus limon (L.) Burm. F.), Levulinic Acid, LicoriceExtract (Glycyrrhiza Spp.), Licorice Extract Powder (Glycyrrhiza glabraL.), Licorice Root (Glycyrrhiza glabra L.), Lime Oil, Lime Oil,Terpeneless (Citrus aurantifolia (Christman) Swingle), D-Limonene,Linaloe Wood Oil (Bursera delpechiana Poiss. And Other bursera Spp.),Linalool, Linalyl Acetate, Linalyl Anthranilate, Linalyl Benzoate,Linalyl Butyrate, Linalyl Isobutyrate, Linalyl Cinnamate, LinalylFormate, Linalyl Hexanoate, Linalyl Octanoate, Linalyl Propionate,Linalyl Isovalerate, Linden Flowers (Tilia glabra Vent.), Locust Gum(Ceratonia siliqua L.), Lovage (Levisticum officinale Koch), LovageExtract (Levisticum officinale Koch), Lovage Oil (Levisticum officinaleKoch), Mace (Myristica fragrans Houtt.), Mace Oil (Myristica fragransHoutt.), Mace Oleoresin (Myristica fragrans Houtt.), L-Malic Acid,Maltol, Mandarin Oil, Expressed, Marigold, Pot (Calendula officinalisL.), Marjoram Oleoresin (Majorana hortensis Moench-Origanum MajoranaL.), Marjoram, Pot (Origanum vulgare L.), Marjoram Seed (Majoranahortensis Moench-Origanum Majorana L.), Marjoram, Sweet (Majoranahortensis Moench-Origanum Majorana L.), Marjoram Oil, Sweet (Origanummajorana), P-Mentha-1,8-Dien-7-Ol, Menthol Racemic, (+)-Neoisomenthol,Menthone, Menthyl Acetate (Isomer Unspecified), Menthyl Isovalerate,P-Methoxybenzaldehyde, 2-Methoxy-4-Methylphenol,4-(P-Methoxyphenyl)-2-Butanone, 1-(P-Methoxyphenyl)-1-Penten-3-One,1-(P-Methoxyphenyl)-2-Propanone, 2-Methoxy-4-Vinylphenol, MethylAcetate, 4′-Methylacetophenone, 2-Methylallyl Butyrate, Methyl Anisate,O-Methylanisole, P-Methylanisole, Methyl Anthranilate, Methyl Benzoate,Alpha-Methylbenzyl Acetate, Alpha-Methylbenzyl Alcohol,Alpha-Methylbenzyl Butyrate, Alpha-Methylbenzyl Isobutyrate,Alpha-Methylbenzyl Formate, Alpha-Methylbenzyl Propionate, MethylP-Tert-Butylphenylacetate, 2-Methylbutyraldehyde, 3-Methylbutyraldehyde,Methyl Butyrate, Methyl Isobutyrate, 2-Methylbutyric Acid, MethylCellulose, Alpha-Methylcinnamaldehyde, Methyl Cinnamate,6-Methylcoumarin, Methylcyclopentenolone,4-(3,4-Methylenedioxyphenyl)-2-Butanone, 5-Methylfurfural, Methyl2-Furoate, 2-Methyl-3(2-Furyl)Acrolein, Methyl Heptanoate,2-Methylheptanoic Acid, 6-Methyl-5-Hepten-2-One, Methyl Hexanoate,Methyl 2-Hexenoate, Methyl P-Hydroxybenzoate, Methyl-Alpha-Ionone,Methyl-Beta-Ionone, Methyl-Delta-Ionone, Alpha-Iso-Methylionone, MethylLaurate, Methyl Mercaptan, Methyl O-Methoxybenzoate, MethylN-Methylanthranilate, Methyl 2-Methylbutyrate, Methyl3-Methylthiopropionate, Methyl 4-Methylvalerate, Methyl Myristate,Methyl Beta-Naphthyl Ketone, Methyl Nonanoate, Methyl 2-Nonenoate,Methyl 2-Nonynoate, 2-Methyloctanal, Methyl Octanoate, Methyl2-Octynoate, 4-Methyl-2,3-Pentanedione, 4-Methyl-2-Pentanone,Beta-Methylphenethyl Alcohol, Methyl Phenylacetate,3-Methyl-4-Phenyl-3-Butene-2-One, 2-Methyl-4-Phenyl-2-Butyl Acetate,2-Methyl-4-Phenyl-2-Butyl Isobutyrate, 2-Methyl-4-Phenylbutyraldehyde,3-Methyl-2-Phenylbutyraldehyde, Methyl 4-Phenylbutyrate,4-Methyl-1-Phenyl-2-Pentanone, Methyl 3-Phenylpropionate, MethylPropionate, 2-Methyl-3-(P-Isopropylphenyl)Propionaldehyde,6-Methylquinoline, Methyl Salicylate, Methyl Sulfide,3-(Methylthio)Propionaldehyde, 2-Methyl-3-Tolylpropionaldehyde,2-Methylundecanal, Methyl 9-Undecenoate, Methyl 2-Undecynoate, MethylValerate, Methyl Isovalerate, 2-Methylvaleric Acid, Mimosa Absolute(Acacia decurrens Willd. Var. dealbata), Monosodium Glutamate, MountainMaple Extract Solid (Acer spicatum Lam.), Musk Tonquin (Moschusmoschiferus L.), Mustard, Brown (Brassica Spp.), Mustard, Yellow(Brassica Spp.), Myrcene, Myristaldehyde, Myristic Acid, Myrrh Gum(Commiphora Spp.), Myrrh Oil (Commiphora Spp.), Beta-NaphthylAnthranilate, Beta-Naphthyl Ethyl Ether, Naringen Extract (Citrusparadisi Macf.), Nerol, Neroli Bigarde Oil (Citrus aurantium L.),Nerolidol (Isomer Unspecified), Neryl Acetate, Neryl Butyrate, NerylIsobutyrate, Neryl Formate, Neryl Propionate, Neryl Isovalerate, NitrousOxide, 2,6-Nonadien-1-Ol, Gamma-Nonalactone, Nonanal, 1,3-NonanediolAcetate (Mixed Esters), Nonanoic Acid, 2-Nonanone, Nonanoyl4-Hydroxy-3-Methoxybenzylamide, Nonyl Acetate, Nonyl Alcohol, NonylOctanoate, Nonyl Isovalerate, Nutmeg (Myristica fragrans Houtt.), NutmegOil, Oak Chips Extract (Quercus alba L.), Oakmoss Absolute (EverniaSpp.), Gamma-Octalactone, Octanal, Octanal Dimethyl Acetal, OctanoicAcid, 1-Octanol, 2-Octanol, 2-Octanone, 3-Octanone,3-(Hydroxymethyl)-2-Heptanone, 1-Octen-3-Ol, Octyl Acetate, OctylButyrate, Octyl Isobutyrate, Octyl Formate, Octyl Heptanoate, OctylOctanoate, Octyl Phenylacetate, Octyl Propionate, Octyl Isovalerate,Oleic Acid, Olibanum oil (Boswellia Spp.), Onion Oil (Allium cepa L.),Orange Blossoms Absolute, Orange Flowers (Citrus aurantium L.), OrangeLeaf Absolute (Citrus aurantium L.), Orange Oil Distilled (Citrussinensis (L.) Osbeck), Orange Oil Terpeneless (Citrus sinensis (L.)Osbeck), Orange Peel Oil, Bitter (Citrus aurantium L.), Orange Peel,Sweet, Extract (Citrus sinensis L. Osbeck), Orange Peel Oil, Sweet(Citrus sinensis (L.) Osbeck), Orange Peel, Sweet, Oil, Terpeneless(Citrus sinensis L. Osbeck), Oregano (Lippia Spp.), Origanum Oil(Extractive) (Thymus capitatus L. Hoffmanns & Link), Orris ConcreteLiquid Oil (Iris florentina L.), Orris Root Extract (Iris florentinaL.), Palmarosa Oil (Cymbopogon martini (Roxb.) Stapf), Palmitic Acid,Paprika (Capsicum annuum L.), Paprika Oleoresin (Capsicum annuum L.),Parsley (Petroselinum crispum (Miller) Nyman-P. Sativum Hoffm.), ParsleyOil, Parsley Oleoresin (Petroselinum Spp.), Patchouly Oil, PennyroyalOil (Mentha pulegium L.), Omega-Pentadecalactone, 2,3-Pentanedione,2-Pentanone, 4-Pentenoic Acid, Pepper, Black (Piper nigrum L.), Pepper,Black, Oil (Piper nigrum L.), Pepper, Black, Oleoresin (Piper nigrumL.), Peppermint Leaves (Mentha piperita L.), Peppermint Oil, Pepper, Red(Capsicum frutescens L. (Capsicum annuum L.)), Pepper, White (Pipernigrum L.), Pepper, White, Oil (Piper nigrum L.), Pepper, White,Oleoresin (Piper nigrum L.), Petitgrain, Lemon, Oil (Citrus limon L.Burm. F), Petitgrain Mandarin Oil (Citrus reticulata Blanco Var.Mandarin), Petitgrain Paraguay Oil, Alpha-Phellandrene, PhenethylAcetate, Phenethyl Alcohol, Phenylethyl Anthranilate, PhenethylBenzoate, Phenethyl Butyrate, Phenethyl Isobutyrate, PhenethylCinnamate, Phenethyl Formate, Phenethyl 2-Furoate, PhenethylPhenylacetate, Phenethyl Propionate, Phenethyl Salicylate, PhenethylSenecioate, Phenethyl Tiglate, Phenethyl Isovalerate, PhenoxyaceticAcid, 2-Phenoxyethyl Isobutyrate, Phenylacetaldehyde, Phenylacetaldehyde2,3-Butylene Glycol Acetal, Phenylacetaldehyde Dimethyl Acetal,Phenylacetaldehyde Glyceryl Acetal, Phenylacetic Acid,4-Phenyl-2-Butanol, 4-Phenyl-3-Buten-2-Ol, 4-Phenyl-3-Buten-2-One,4-Phenyl-2-ButylAcetate, 1-Phenyl-3-Methyl-3-Pentanol,1-Phenyl-1-Propanol, 3-Phenyl-1-Propanol, 2-Phenylpropionaldehyde,3-Phenylpropionaldehyde, 2-Phenylpropionaldehyde Dimethyl Acetal,3-Phenylpropionic Acid, 3-Phenylpropyl Acetate, 2-Phenylpropyl Butyrate,2-Phenylpropyl Isobutyrate, 3-Phenylpropyl Isobutyrate, 3-PhenylpropylCinnamate, 3-Phenylpropyl Formate, 3-Phenylpropyl Hexanoate,3-Phenylpropyl Propionate, 2-(3-Phenylpropyl)Tetrahydrofuran,3-Phenylpropyl Isovalerate, Phosphoric Acid, Pimenta Leaf Oil,Alpha-Pinene, Beta-Pinene, Pine Needle, Dwarf, Oil (Pinus Mugo TurraVar. pumilio (Haenke) Zenari), Pine Needle Oil (Abies Spp.), Pine ScotchOil (Pinus sylvestris L.), Pine Tar Oil (Pinus palustris Mill. And OtherPinus Spp.), Piperidine, Piperine, D-Piperitone, Piperonal, PiperonylAcetate, Piperonyl Isobutyrate, Pipsissewa Leaves Extract (Chimaphilaumbellata Nutt.), Polysorbate 20, Polysorbate 60, Polysorbate 80,Pomegranate Bark Extract (Punica granatum L.), Poppy Seed (Papaversomniferum L.), Potassium Acetate, Potassium Sorbate, Propenylguaethol,Propionaldehyde, Propionic Acid, Propyl Acetate, Isopropyl Acetate,P-Isopropylacetophenone, Propyl Alcohol, Isopropyl Alcohol,P-Propylanisole, Propyl Benzoate, Isopropyl Benzoate, P-IsopropylbenzylAlcohol, Propyl Butyrate, Isopropyl Butyrate, Propyl Isobutyrate,Isopropyl Isobutyrate, Propyl Cinnamate, Isopropyl Cinnamate, PropyleneGlycol, Propylene Glycol Alginate, Propylene Glycol Stearate, PropylFormate, Isopropyl Formate, Propyl 2-Furanacrylate, Propyl 2-Furoate,Propyl Gallate, Propyl Heptanoate, Propyl Hexanoate, IsopropylHexanoate, Propyl P-Hydroxybenzoate, 3-Propylidenephthalide,Alpha-Propylphenethyl Alcohol, P-Isopropyl Phenylacetaldehyde, PropylPhenylacetate, Isopropyl Phenylacetate,3-(P-Isopropylphenyl)Propionaldehyde, Propyl Propionate, IsopropylPropionate, Propyl Isovalerate, Isopropyl Isovalerate, Isopulegol,Pulegone, Isopulegone, Isopulegyl Acetate, Pyridine, Pyroligneous Acid,Pyroligneous Acid, Extract, Pyruvaldehyde, Pyruvic Acid, Quassia Extract(Picrasma excelsa (Sw.) Planch.-Quassia amara L.), Quebracho BarkExtract, Quillaia (Quillaja saponaria Molina), Quince Seed Extract(Cydonia Spp.), Quinine Bisulfate, Quinine Hydrochloride, QuinineSulfate, Isoquinoline, Rhatany Extract (Krameria Spp.), Rhodinol,Rhodinyl Acetate, Rhodinyl Butyrate, Rhodinyl Isobutyrate, RhodinylFormate, Rhodinyl Phenylacetate, Rhodinyl Propionate, RhodinylIsovalerate, Rose Absolute (Rosa Spp.), Rose Oil (Rosa damascena Mill.),Rose Hips Extract (Rosa Spp.), Rosemary (Rosemarinus officinalis L.),Rosemary Oil (Rosemarinus officinalis L.), Rose Water, Stronger (Rosacentifolia L.), Rue (Ruta graveolens L.), Rue Oil (Ruta graveolens L.),Rum Ether, Saccharine, Sodium Salt, Saffron (Crocus sativus L.), SaffronExtract (Crocus sativus L.), Sage (Salvia officinalis L.), Sage Oil(Salvia officinalis L.), Sage Oleoresin (Salvia officinalis L.), SageOil, Spanish (Salvia lavandulaefolia Vahl.), Salicylaldehyde, SandalwoodYellow Oil (Santalum album L.), Santalol (Alpha And Beta), SantalylAcetate, Santalyl Phenylacetate, Sarsaparilla Extract (Smilax Spp.),Sassafras Bark Extract (Safrol-Free) (Sassafras albidum (Nutt.) Nees),Sassafras Leaves (Safrol-Free) (Sassafras albidum (Nutt.) Nees), Savory,Summer (Satureja hortensis L.), Savory Summer Oil (Satureja hortensisL.), Savory, Summer, Oleoresin (Satureja hortensis L.), Savory, Winter(Satureja montana L.), Savory Winter Oil (Satureja montana L.), Savory,Winter, Oleoresin (Satureja montana L.), Schinus Molle Oil (Schinusmolle L.), Skatole, Sloe Berries (Prunus spinosa L.), Sloe BerriesExtract (Prunus spinosa L.), Sloe Berries Extract Solid (Prunus spinosaL.), Snakeroot Oil, Canadian (Asarum canadense L.), Sodium Acetate,Sodium Benzoate, Sodium Citrate, Sodium Hexametaphosphate, SorbitanMonostearate, D-Sorbitol, Spearmint (Mentha spicata L.), SpearmintExtract (Mentha spicata L.), Spearmint Oil (Mentha spicata L.), SpikeLavender Oil (Lavandula Spp.), Spruce Oil (Tsuga And Picea Spp.),Stearic Acid, Storax (Liquidambar Spp.), Styrax Extract (LiquidambarSpp.), Sucrose Octaacetate, Sulfur Dioxide, Tagetes Oil (Tagetes erectaL.; T. patula L.; Or T. Glandulifera Schrank), Tangerine Oil (Citrusreticulata Blanco), Tannic Acid (Quercus Spp.), Tarragon (Artemisiadracunculus L.), Tartaric Acid (D-, L-, Dl-, Meso-), Alpha-Terpineol,Terpinolene, Terpinyl Acetate (Isomer Mixture), Beta-TerpinylAnthranilate, Terpinyl Butyrate, Terpinyl Isobutyrate, TerpinylCinnamate, Terpinyl Formate, Terpinyl Propionate, Terpinyl Isovalerate,Tetrahydrofurfuryl Acetate, Tetrahydrofurfuryl Alcohol,Tetrahydrofurfuryl Butyrate, Tetrahydrofurfuryl Propionate,3,4,5,6-Tetrahydropseudoionone, Tetrahydrolinalool, TetramethylEthylcyclohexenone (Mixture Of Isomers), 2-Thienyl Mercaptan, Thyme(Thymus vulgaris L.), Thyme Oil (Thymus vulgaris L.), Thyme, White, Oil(Thymus vulgaris L.), Thymol, Tolualdehyde Glyceryl Acetal (Mixed O-,M-, P-), Tolualdehydes (Mixed O,M,P), Tolu, Balsam, Extract (MyroxylonSpp.), Tolu, Balsam, Gum (Myroxylon Spp.), P-Tolylacetaldehyde, O-TolylAcetate, P-Tolyl Acetate, 4-(P-Tolyl)-2-Butanone, P-Tolyl Isobutyrate,P-Tolyl Laurate, P-Tolyl Phenylacetate, P-Tolyl Phenylacetate,2-(P-Tolyl)Propionaldehyde, Tragacanth Gum (Astragalus Spp.), TributylAcetylcitrate, Tricalcium Phosphate, 2-Tridecenal, Triethyl Citrate,Tuberose Oil (Polianthes Tuberosa L.), Turmeric (Curcuma longa L.),Turmeric Extract (Curcuma longa L.), Turmeric Oleoresin (Curcuma longaL.), Turpentine Gum (Pinus Spp.), Turpentine, Steam Distilled (PinusSpp.), 2,3-Undecadione, Gamma-Undecalactone, Undecanal, 2-Undecanone,9-Undecenal, 10-Undecenal, 10-Undecen-1-Yl Acetate, Undecyl Alcohol,Valeraldehyde, Valerian Root Extract (Valeriana officinalis L.),Valerian Root Oil (Valeriana officinalis L.), Valeric Acid, IsovalericAcid, Gamma-Valerolactone, Vanilla (Vanilla Spp.), Vanilla Extract(Vanilla Spp.), Vanilla Oleoresin (Vanilla Spp.), Vanillin, VanillinAcetate, Veratraldehyde, Violet Leaves Absolute (Viola odorata L.),Walnut Hull Extract (Juglans Spp.), Wintergreen Extract (Gaultheriaprocumbens L.), Wintergreen Oil (Gaultheria procumbens L.), Wormwood(Artemisia absinthium L.), Wormwood Extract (Artemisia absinthium L.),Wormwood Oil (Artemisia absinthium L.), Yarrow Herb (Achilleamillefolium L.), Yerba Santa Fluid Extract (Eriodictyon Californicum(Hook And Am) Torr, Ylang Ylang Oil (Cananga odorata Hook. F. AndThomas), Yucca Joshua Tree (Yucca brevifolia Engelm.), Yucca MohaveExtract (Yucca Spp.), Zedoary (Curcuma zedoaria (Berg.) Rosc.), ZedoaryBark Extract (Curcuma zedoaria (Berg.) Rosc.), Zingerone, AcetaldehydeButyl Phenethyl Acetal, Acetylpyrazine, Allyl Methyl Disulfide,2-Benzofurancarboxaldehyde, Biphenyl, Butylamine, Sec-Butyl Ethyl Ether,2-Isobutyl-3-Methoxypyrazine, 2-Isobutyl-3-Methylpyrazine,2-Isobutylthiazole, 2-Trans,4-Trans-Decadienal, 2,3-Diethylpyrazine,2,6-Dimethoxyphenol, 3,4-Dimethoxy-1-Vinylbenzene,P-Alpha-Dimethylbenzyl Alcohol, 2,6-Dimethyl-4-Heptanol,2,6-Dimethyl-10-Methylene-2,6,11-Dodecatrienal, 3,7-Dimethyl-6-OctenoicAcid, 2,4-Dimethyl-2-Pentenoic Acid, P,Alpha-Dimethylstyrene,2,4-Dimethyl-5-Vinylthiazole, 2,2′-(Dithiodimethylene)-Difuran,1-Ethyl-2-Acetylpyrrole, Ethyl Trans-2,Cis-4-Decadienoate, 2-Ethyl-3, (5Or 6)-Dimethylpyrazine, 3-Ethyl-2,6-Dimethylpyrazine, 2-Ethyl-1-Hexanol,3-Ethyl-2-Hydroxy-2-Cyclopenten-1-One,5-Ethyl-3-Hydroxy-4-Methyl-2(5h)-Furanone, 2-Ethyl-5-Methylpyrazine,2-Ethyl-3-Methylpyrazine, P-Ethylphenol, Ethyl (P-Tolyloxy)Acetate,2-Furanmethanethiol Formate, Furfuryl Methyl Ether, Furfuryl MethylSulfide, Furfuryl Isopropyl Sulfide, Furfuryl Thioacetate, 2-FurylMethyl Ketone, (2e,4e)-Heptadienal, Trans-2-Heptenal, Nootkatone,Delta-Hexalactone, 3,4-Hexanedione, Trans-2-Hexenoic Acid, 3-HexenoicAcid, Cis-3-Hexen-1-Yl Acetate, Hexyl Isobutyrate, 1-Hydroxy-2-Butanone,4-Hydroxy-2,5-Dimethyl-3(2h)-Furanone, Gamma-Ionone, P-Menthan-2-One,P-Mentha-8-Thiol-3-One, P-Menth-1-Ene-9-Al, P-Menth-1-En-3-Ol,2-Mercaptopropionic Acid, O-Methoxycinnamaldehyde,P-Methoxy-Alpha-Methylcinnamaldehyde, 2,5 Or 6-Methoxy-3-Methylpyrazine(Mixture Of Isomers), 1-Methyl-2-Acetylpyrrole, Methylated Silica,4-Methylbiphenyl, 3-Methylcrotonic Acid, 2-Methyl-3-Furanthiol,2-Methyl-3-,5 Or 6-(Furfurylthio)Pyrazine (Mixture Of Isomers),5-Methyl-2,3-Hexanedione, 2-Methylhexanoic Acid,2-Methyl-5-Methoxythiazole, 1-Methylnaphthalene, 2-Methyl-2-Pentenal,2-Methyl-2-Pentenoic Acid, 3-Methyl-2-(2-Pentenyl)-2-Cyclopenten-1-One,Alpha-Methylphenethyl Butyrate, Methyl Phenethyl Ether,5-Methyl-2-Phenyl-2-Hexenal, 4-Methyl-2-Phenyl-2-Pentenal, Methyl PropylDisulfide, Methyl 2-Pyrrolyl Ketone, 5-Methylquinoxaline,4-Methyl-5-Thiazoleethanol, 4-Methyl-5-Thiazoleethanol Acetate,2-Methylthioacetaldehyde, 1-(Methylthio)-2-Butanone,(Methylthio)Methylpyrazine (Mixture Of Isomers),5-Methyl-2-Thiophenecarboxaldehyde, O-(Methylthio)-Phenol,2-Methyl-5-Vinylpyrazine (Re-Gras), 2,4-Nonadienal, 2-Nonenal,Delta-Octalactone, 2-Octenal, Paraffin Wax, 2,4-Pentadienal, 2-Pentenal,Isopentylamine, Phenethylamine, Phenethyl Hexanoate, PhenethylOctanoate, Phenol, 2-Phenyl-2-Butenal, Phenyl Disulfide,1-Phenyl-1,2-Propanedione, Propenyl Propyl Disulfide, Propyl Disulfide,Isopropyl Tiglate, Pyrazine Ethanethiol, Pyrazinyl Methyl Sulfide,2-Pyridinemethanethiol, 4,5,6,7-Tetrahydro-3,6-Dimethylbenzofuran,Tetrahydro-4-Methyl-2-(2-Methylpropen-1-Yl)Pyran,2,3,5,6-Tetramethylpyrazine, 2,2′-(Thiodimethylene)-Difuran, 4-Thujanol,O-Toluenethiol, Trimethylamine, P-Alpha,Alpha-Trimethylbenzyl Alcohol,1-(2,6,6-Trimethyl-1-Cyclohexen-1-Yl)-2-Buten-1-One,2,3,5-Trimethylpyrazine, Undecanoic Acid, 2-Undecanol, 10-UndecenoicAcid, 2,6-Xylenol, 2-Acetyl-3-Ethylpyrazine, 2-Acetylpyridine,Beta-Alanine, Allyl Methyl Trisulfide, Arabinogalactan, L-Arabinose,Benzothiazole, Bis(2-Methyl-3-Furyl) Disulfide, Bis(2-Methyl-3-Furyl)Tetrasulfide, 2-Sec-Butylcyclohexanone, Cyclopentanethiol, L-Cysteine,4-Decenal, Diallyl Trisulfide, 4,5-Dihydro-3(2h)Thiophenone,2,4-Dimethyl-5-Acetylthiazole, 3,4-Dimethyl-1,2-Cyclopentadione,3,5-Dimethyl-1,2-Cyclopentadione,Spiro(2,4-Dithia-1-Methyl-8-Oxabicyclo(3.3.0)Octane-3,3′-(1′-Oxa-2′-Methyl)-Cyclopentane),2,3-Dimethylpyrazine, 2,5-Dimethylpyrazine, 2,6-Dimethylpyrazine,4,5-Dimethylthiazole, Dimethyl Trisulfide, Dipropyl Trisulfide, DisodiumSuccinate, Ethyl 2,4-Dioxohexanoate, Ethyl 2-Mercaptopropionate,2-Ethyl(Or Methyl)-(3,5 And 6)-Methoxypyrazine, 2-Ethylpyrazine, EthylThioacetate, Furfuryl 3-Methylbutanoate, N-Furfurylpyrrole, L-GlutamicAcid, Glyceryl Tripropanoate, Glycine, 2-Heptanol, 4-Heptenal,3-Hexanone, 4-Hydroxybutanoic Acid Lactone,3-(Hydroxymethyl)-2-Octanone, 4-Hydroxy-3-Pentenoic Acid Lactone,5-Hydroxyundecanoic Acid Lactone, D,L-Isoleucine, Isopropenylpyrazine,L-Leucine, 3-Mercapto-2-Butanone, 2-Mercaptomethylpyrazine,3-Mercapto-2-Pentanone, D,L-Methionine, Methoxypyrazine,2-Methyl-1-Butanethiol, 3-Methyl-2-Butanethiol,1-Methyl-2,3-Cyclohexadione,5h-5-Methyl-6,7-Dihydrocyclopenta(B)Pyrazine,3-(5-Methyl-2-Furyl)-Butanal, Methyl Propyl Trisulfide,2-Methylpyrazine, Methyl Thiobutyrate, Methyl 2-Thiofuroate,3-Methylthiopropyl Isothiocyanate, 4-Methyl-5-Vinylthiazole,2-Naphthalenthiol, 2-Nonanol, 2-Pentanol, 2-Pentylfuran,3-Phenyl-4-Pentenal, L-Proline, Tetrahydrofurfuryl Cinnamate,5,6,7,8-Tetrahydroquinoxaline, Thiamine Hydrochloride, 2-ThienylDisulfide, 3,5,5-Trimethyl-1-Hexanol, 2,4,5-Trimethylthiazole, Acetone,2-Acetyl-3,5(And 6)-Dimethylpyrazine, 2-Acetylthiazole, AllylThiopropionate, Benzyl Trans-2-Methyl-2-Butenoate, Bisabolene,Butan-3-One-2-Yl Butanoate, 3-Butylidenephthalide, 3-N-Butylphthalide,Di(Butan-3-One-1-Yl) Sulfide, 2,3-Diethyl-5-Methylpyrazine, DifurfurylEther, 5,7-Dihydro-2-Methylthieno(3,4-D)Pyrimidine,3,7-Dimethylocta-2,6-Dienyl 2-Ethylbutanoate, 2-Ethoxythiazole, Ethyl2-Ethyl-3-Phenylpropanoate, Ethyl 3-Hexenoate, Ethyl3-Methylthiopropionate, Ethyl Cis-4-Octenoate, 2-Ethylthiophenol,Furfuryl Propionate, Furfuryl Thiopropionate, Heptanoic Acid, 4-HeptenalDiethyl Acetal, 3-Heptyldihydro-5-Methyl-2(3h)-Furanone, 3-Hexanol,4-Hexene-3-One, Cis-3-Hexenyl Formate, N-Hexyl 2-Butenoate,6-Hydroxy-3,7-Dimethyloctanoic Acid Lactone, Hydroxynonanoic Acid,Delta-Lactone, 2-Keto-4-Butanethiol, 2-Methoxy-3(5 And6)-Isopropylpyrazine, 2-Methylbutyl 2-Methylbutyrate,3-Methyl-2-Cyclohexen-1-One, Methyl 3,7-Dimethyl-6-Octenoate, MethylFurfuryl Disulfide, 6-Methyl-3,5-Heptadien-2-One, Methyl 3-Hexenoate,5-Methyl-5-Hexen-2-One, 2-Methyl-5-(Methylthio)Furan, MethylCis-4-Octenoate, 4-Methyl-3-Penten-2-One, 2-Methylpropyl3-Methylbutyrate, 2-(2-Methylpropyl)Pyridine,3-(2-Methylpropyl)Pyridine, 2-(1-Methylpropyl)Thiazole,2-Methyltetrahydrofuran-3-One, 3-(Methylthio)Butanal,4-(Methylthio)-2-Butanone, 4-(Methylthio)-4-Methyl-2-Pentanone,Nona-2-Trans-6-Cis-Dienal, 2,6-Nonadienal Diethyl Acetal,Trans-2-Nonen-1-Ol, 9,12-Octadecadienoic Acid (48%) And9,12,15-Octadecatrienoic Acid (52%), 3-Oxobutanal Dimethyl Acetal,1-Penten-3-One, 2-Pentylpyridine, Phenylacetaldehyde Diisobutyl Acetal,Propyl Thioacetate, Pyrrole, P-Tolyl 3-Methylbutyrate, 2-Tridecanone,2,6,6-Trimethylcyclohexa-1,3-Dienyl Methanal,1,3,3-Trimethyl-2-Norbornanyl Acetate, 3-Acetyl-2,5-Dimethylfuran,2-Butyl-2-Butenal, N-Butyl 2-Methylbutyrate, 3-Ethylpyridine,2-Formyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Ene, Alpha-Furfuryl Octanoate,Alpha-Furfuryl Pentanoate, Glyceryl Tribenzoate, 2-Hepten-4-One,3-Hepten-2-One, 2-Heptylfuran, Cis-3-Hexenyl Butyrate, Cis-3-HexenylHexanoate, Capsaicin,2-Hydroxymethyl-6,6-Dimethylbicyclo(3.1.1)Hept-2-Enyl Formate,2-Isopropyl-5-Methyl-2-Hexenal, 2-Methyl-2-Butenal, MethylDihydrojasmonate, 5-Methyl-3-Hexen-2-One, Methyl Jasmonate, MethylLinoleate (48%) Methyl Linolenate (52%) Mixture, Methyl4-(Methylthio)Butyrate, 2-Methylpentanal, 4-(Methylthio)Butanal,3-(Methylthio)Propanol, 3-Octen-2-One, 3-Penten-2-One, Pentyl 2-FurylKetone, Propylene Glycol Dibenzoate,1-(2,6,6-Trimethylcyclohexa-1,3-Dienyl)-2-Buten-1-One,2,6,6-Trimethylcyclohex-2-Ene-1,4-Dione, 2,4-Undecadienal, 2-Undecenal,3-Acetylpyridine, Cycloheptadeca-9-En-1-One, 1,1-Dimethoxyethane,2,4-Dimethylbenzaldehyde, Ethyl 3-Hydroxybutyrate,Trans,Trans-2,4-Hexadienal, 4-Hexen-1-Ol, Isobutyl 2-Butenoate,2-Methoxy-3-(1-Methylpropyl)Pyrazine, 3-Methyl-1-Cyclopentadecanone,1-Methyl-1-Cyclopenten-3-One, 1-Methyl-3-Methoxy-4-Isopropylbenzene,3-Methylpentanoic Acid, 3-(Methylthio)-1-Hexanol, Myrtenol, 3-Nonanone,2,2,4-Trimethyl-1,3-Oxacyclopentane,2,6,10-Trimethyl-2,6,10-Pentadecatrien-14-One, Valencene, D,L-Valine,Dl-(3-Amino-3-Carboxypropyl)Dimethylsulfonium Chloride,Dehydrodihydroionol, Dehydrodihydroionone, Dicyclohexyl Disulfide,1,4-Dimethyl-4-Acetyl-1-Cyclohexene,2,5-Dimethyl-2,5-Dihydroxy-1,4-Dithiane, 2,5-Dimethyl-3-Furanthiol,Dodecyl Isobutyrate, 3-Ethyl-2-Hydroxy-4-Methylcyclopent-2-En-1-One,5-Ethyl-2-Hydroxy-3-Methylcyclopent-2-En-1-One,N-Ethyl-2-Isopropyl-5-Methylcyclohexane Carboxamide, Ethyl2-Methyl-3-Pentenoate, Hexyl Phenylacetate,2-Hydroxy-2-Cyclohexen-1-One, 2-Hydroxy-3,5,5-Trimethyl-2-Cyclohexenone,D,L-Isomenthone, 2-Isopropylphenol, Maltyl Isobutyrate,4-Methylpentanoic Acid, 2-Methyl-3-Pentenoic Acid, Cis-6-Nonen-1-Ol,2-Trans-6-Trans-Octadienal, Cis-3-Octen-1-Ol, 2-Phenyl-3-CarbethoxyFuran, Propiophenone,1,5,5,9-Tetramethyl-13-Oxatricyclo(8.3.0.0(4,9))Tridecane, Thiogeraniol,2,2,6-Trimethylcyclohexanone,2,6,6-Trimethyl-1-Cyclohexen-1-Acetaldehyde, Trithioacetone,Bis(2,5-Dimethyl-3-Furyl) Disulfide, 2,3-Butanedithiol, 1-Butanethiol,Candelilla Wax (Wax From Stems And Branches Of Euphorbia Cerifera),O-Cresol, S-(2,5-Dimethyl-3-Furyl)Thio-2-Furoate,2,5-Dimethyl-3-Thioisovalerylfuran, 2,8-Dithianon-4-En-4-Carboxaldehyde,1,2-Ethanedithiol, O-(Ethoxymethyl)Phenol, Ethyl Trans-2-Butenoate,Ethyl Maltol, Ethyl 2-Methylpentanoate, Ethyl 2-Methyl-4-Pentenoate,Ethyl Octadecanoate, 2-Ethyl-1,3,3-Trimethyl-2-Norbornanol, EthylUndecanoate, Trans-3-Heptenyl Acetate, Trans-3-Heptenyl2-Methylpropanoate, 1,6-Hexanedithiol, Cis-4-Hexenal, 3-Hexenyl2-Methylbutanoate, 3-Hexenyl 3-Methylbutanoate, Hexyl 2-Methylbutanoate,Hexyl Isovalerate, Linalyl Phenylacetate, 2-Mercapto-3-Butanol, 2,3 Or10-Mercaptopinane, Methyl Benzyl Disulfide, 3-Methylbutyl2-Methylbutanoate, 2-Methylbutyl 3-Methylbutanoate, 3-Methylbutyl2-Methylpropanoate, Methyl 3-Hydroxyhexanoate,Alpha-Methyl-Beta-Hydroxypropyl Alpha-Methyl-Beta-MercaptopropylSulfide, 4-Methyl-2-Pentenal, 2-Methyl-4-Pentenoic Acid,2-Methyltetrahydrothiophen-3-One, 1,9-Nonanedithiol, 1,8-Octanedithiol,1-Octen-3-One, Trans-2-Octen-1-Yl Acetate, Trans-2-Octen-1-Yl Butanoate,Octyl 2-Furoate, 2-Phenyl-4-Pentenal, 1,2-Propanedithiol, Propanethiol,O-Propylphenol, Pyrrolidine, 3,5,5-Trimethylhexanal,2,4,5-Trimethyl-Delta-3-Oxazoline, 2-Acetoxy-3-Butanone,1,2-Butanedithiol, 1,3-Butanedithiol, M-Cresol, CyclohexanecarboxylicAcid, 3-Decen-2-One, Diallyl Polysulfides,1,2-Di((1′-Ethoxy)Ethoxy)Propane, 2,3-Dimethylbenzofuran, DimethylDisulfide, 2,6-Dimethyl-4-Heptanone,2,6-Dimethyl-3-((2-Methyl-3-Furyl)Thio)-4-Heptanone,3,7-Dimethyl-1,3,6-Octatriene, 2,6-Dimethylpyridine,3,5-Dimethyl-1,2,4-Trithiolane, 6,10-Dimethyl-5,9-Undecadien-2-One,Ethylene Brassylate, Ethyl Cyclohexanecarboxylate, Ethyl3-Hydroxyhexanoate, 5-Ethyl-2-Methylpyridine, 3-Heptanol,2-Hydroxyacetophenone, 6-Hydroxydihydrotheaspirane,3-Hydroxy-2-Pentanone, Isoamyl Acetoacetate, Isojasmone, Isophorone,5-Isopropyl-2-Methylpyrazine, 2-Isopropyl-4-Methylthiazole, IsopropylMyristate, P-Mentha-1,8-Dien-7-Al, P-Mentha-1,3-Diene,P-Mentha-1,4-Diene, P-Mentha-1,4(8)-Dien-3-One, P-Mentha-1,8-Dien-7-YlAcetate, P-Menthan-2-Ol, P-Menth-3-En-1-Ol, P-Menth-8-En-1-Ol,P-Menth-8-En-2-One, 1-P-Menthen-9-Yl Acetate, P-Methoxycinnamaldehyde,Methyl Cyclohexanecarboxylate, 2-Methyl-3,5 Or 6-Ethoxypyrazine,3-((2-Methyl-3-Furyl)Thio)-4-Heptanone,4-((2-Methyl-3-Furyl)Thio)-5-Nonanone, 5-Methylhexanoic Acid, Methyl2-Methyl-3-Furyl Disulfide, 4-Methylnonanoic Acid, 4-MethyloctanoicAcid, Methyl 1-Propenyl Disulfide, 3-Methyl-5-Propyl-2-Cyclohexen-1-One,2-Methyl-4-Propyl-1,3-Oxathiane, 1,4-Nonanediol Diacetate,Cis-6-Nonenal, 3-Octanol, 1-Octen-3-Yl Acetate, 3-Octyl Acetate,1-Penten-3-Ol, L-Phenylalanine, 2-Phenyl-3-(2-Furyl)Prop-2-Enal,2(10)-Pinen-3-Ol, 1,3-Propanedithiol, Resorcinol,Delta-Tetradecalactone, Theobromine,(2,2,3-Trimethylcyclopent-3-En-1-Yl)Acetaldehyde,1,2,3-Tris((1′-Ethoxy)Ethoxy)Propane, Verbenol, 2,5-Xylenol,3,4-Xylenol, Benzyl Methyl Sulfide, 2-Methoxy-4-Propylphenol,2-Methyl-Trans-2-Butenoic Acid, 4-(Methylthio)Butanol,2-(Methylthio)Methyl-2-Butenal, 3-Octen-2-Ol, 2-Octen-4-One, Octyl2-Methylbutyrate, 3-Decanol, D-Xylose, Propyl 2-Methyl-3-FurylDisulfide, 1-Hexen-3-Ol, 2-Acetyl-5-Methylfuran, Epsilon-Dodecalactone,2-Propionylthiazole, 1-Octen-3-Yl Butyrate, Epsilon-Decalactone,2-Propionylpyrrole, Thiazole, Benzenethiol, Benzyl Disulfide,5-Phenylpentanol, 2-(2-Butyl)-4,5-Dimethyl-3-Thiazoline,4,5-Dimethyl-2-Ethyl-3-Thiazoline, 4,5-Dimethyl-2-Isobutyl-3-Thiazoline,Delta-1-(2,6,6-Trimethyl-3-Cyclohexen-1-Yl)-2-Buten-1-One,2-Ethyl-4-Hydroxy-5-Methyl-3(2h)-Furanone, Alpha-Ionol, Beta-Ionol,Dihydro-Beta-Ionone, Dihydro-Beta-Ionol, Dihydro-Alpha-Ionone,2-Methyl-4-Phenyl-2-Butanol, 4-Methyl-2-Pentyl-1,3-Dioxolan,Cyclohexylmethyl Pyrazine, Phenylethyl 2-Methylbutyrate, 3-HexenylPhenylacetate, 4,5-Dimethyl-3-Hydroxy-2,5-Dihydrofuran-2-One,4-Hydroxy-5-Methyl-3(2h)-Furanone,2-Methyl-3-Thioacetoxy-4,5-Dihydrofuran, 2-Trans-6-Cis-Dodecadienal,2-Trans-4-Cis-7-Cis-Tridecatrienal,2,6,6-Trimethyl-1&2-Cyclohexen-1-Carboxaldehyde, P-Methylcinnamaldehyde,Ethyl Trans-2-Decenoate, Ethyl Trans-4-Decenoate, EthylTrans-2-Octenoate, 2-Methylbutyl Acetate,Cis-5-Isopropenyl-Cis-2-Methylcyclopentan-1-Carboxaldehyde,3-Methyl-2-Butenal, 3-Methyl-2-Buten-1-ol, Propyl 2,4-Decadienoate,P-Propylphenol, Butyl Salicylate, 6-Acetoxydihydrotheaspirane,4-(P-Acetoxyphenyl)-2-Butanone, 4-Acetyl-6-T-Butyl-1,1-Dimethylindan,4-Acetyl-2-Methylpyrimidine, 4-Allyl-2,6-Dimethoxyphenol, L-AsparticAcid, Campholene Acetate, 1,4-Cineole,Alpha-1-(2,6,6-Trimethyl-2-Cyclohexen-1-Yl)-2-Buten-1-One, 9-DecenoicAcid, Nerol Oxide, Dihydroxyacetophenone, 2,6-Dimethyl-6-Hepten-1-Ol,2,5-Dimethyl-4-Methoxy-3(2h)-Furanone,2,2-Dimethyl-5-(1-Methylpropen-1-Yl)Tetrahydrofuran,2,6-Dimethylthiophenol, Diphenyl Ether, Disodium 5-Guanylate, Disodium5-Inosinate, Trans,Trans-2,4-Dodecadienal, 4-Ethyl-2,6-Dimethoxyphenol,2-Ethyl-4,5-Dimethyloxazole, 2-Ethylfuran, Ethyl3-(Furfurylthio)Propionate, Ethyl Trans-2-Hexenoate, 1-EthylhexylTiglate, Ethyl 3-Mercaptopropionate, Ethyl 2-Methyl-3,4-Pentadienoate,Ethyl 3-Methylpentanoate, 2-Ethyl-4-Methylthiazole, Ethyl4-(Methylthio)Butyrate, Ethyl Cis-4,7-Octadienoate, Ethyl3-Oxohexanoate, L-Glutamine, Glyceryl 5-Hydroxydecanoate, Glyceryl5-Hydroxydodecanoate, Guaiacyl Acetate, Cis-3-Hexenyl Benzoate,Cis-3-Hexenyl Cis-3-Hexenoate, Cis-3-Hexenyl Lactate, Hexyl Benzoate,Hexyl Trans-2-Hexenoate, Hexyl 2-Methyl-3&4-Pentenoate, L-Histidine,Hydroquinone Monoethyl Ether, 5-Hydroxy-2,4-Decadienoic AcidDelta-Lactone, 2-Hydroxy-4-Methylbenzaldehyde, Isoeugenyl Benzyl Ether,Isopropyl 2-Methylbutyrate, 1-P-Menthene-8-Thiol, Methyl1-Acetoxycyclohexyl Ketone, Methylbenzyl Acetate (Mixed O,M,P),3-Methyl-2-Butanol, 4-Methyl-2,6-Dimethoxyphenol,2-Methyl-1,3-Dithiolane, Methyl 2-Hydroxy-4-Methylpentanoate, Methyl2-Methylpentanoate, Methyl 2-Methylthiobutyrate, Methyl Nicotinate,Methyl 3-Nonenoate, 2-Methyl-2-Octenal, Methyl Trans-2-Octenoate, Methyl2-Oxo-3-Methylpentanoate, Methyl Sorbate,7-Methyl-4,4a,5,6-Tetrahydro-2(3h)-Naphthalenone, 4-Methylthiazole,2-(Methylthiomethyl)-3-Phenylpropenal, 3-Methyl-1,2,4-Trithiane,Beta-Naphthyl Isobutyl Ether, Cis-2-Nonen-1-Ol,Trans,Trans-2,4-Octadienal, Cis-5-Octen-1-Ol, 2-Oxobutyric Acid,2-Pentadecanone, 2-Pentyl-1-Buten-3-One, D,L-Phenylalanine, 1-Phenyl-3Or 5-Propylpyrazole, 4-Propenyl-2,6-Dimethoxyphenol,4-Propyl-2,6-Dimethoxyphenol, L-Rhamnose, 1,2,5,6-TetrahydrocuminicAcid, Thaumatin, P-Tolyl Octanoate, O-Tolyl Salicylate,2,2,6-Trimethyl-6-Vinyltetrahydropyran, L-Tyrosine, Vanillyl Alcohol,Vanillylidene Acetone, P-Vinylphenol, Anisyl Phenylacetate,Alpha-Campholenic Alcohol, 5- And 6-Decenoic Acid,2,5-Diethyltetrahydrofuran, 5-Hydroxy-2-Decenoic Acid Delta-Lactone,5-Hydroxy-7-Decenoic Acid Delta-Lactone, Linalool Oxide, Massoia BarkOil (Cryptocarya massoio), L-Menthyl Lactate, Cis-5-Octenal, OsmanthusAbsolute (Osmanthus fragrans Lour.), 2-(3-Phenylpropyl)Pyridine,Potassium 2-(1′-Ethoxy)Ethoxypropanoate, O-Tolyl Isobutyrate, VanillinIsobutyrate, Dehydromenthofurolactone, 4-Ethylbenzaldehyde, EthylMethyl-P-Tolylglycidate, 5-Hydroxy-8-Undecenoic Acid Delta-Lactone,5-Isopropenyl-2-Methyl-2-Vinyltetrahydrofuran,1-(4-Methoxyphenyl)-4-Methyl-1-Penten-3-One, 5-Methyl-2-Hepten-4-One,3-Methyl-1-Pentanol, 3-Methyl-2-(N-Pentanyl)-2-Cyclopenten-1-One,Mintlactone, Myrtenyl Acetate, 2-Trans-6-Trans-Nonadienal, 3-OxodecanoicAcid Glyceride, 3-Oxododecanoic Acid Glyceride, 3-Oxohexadecanoic AcidGlyceride, 3-Oxohexanoic Acid Glyceride, 3-Oxooctanoic Acid Glyceride,3-Oxotetradecanoic Acid Glyceride, Sodium2-(4-Methoxyphenoxy)Propanoate, Theaspirane, Acetaldehyde EthylCis-3-Hexenyl Acetal, Dihydronootkatone, 1-Ethoxy-3-Methyl-2-Butene,(Z)-3 & (E)-2-Hexenyl Propionate, Hydrogen Sulfide,1,4-Dodec-6-Enolactone, 2 Or 4-Isobutyl-(4 Or2),6-Dimethyldihydro-4h-1,3,5-Dithiazine, 2 Or 4-Isopropyl-(4 Or2),6-Dimethyldihydro-4h-1,3,5-Dithiazine, Jambu Oleoresin,3-L-Menthoxypropane-1,2-Diol, 4-Methoxy-2-Methyl-2-Butanethiol,Gamma-Methyldecalactone, 2-Methyl-3-Tetrahydrofuranthiol, Methylthio2-(Acetyloxy)Propionate, 3-(Methylthio)Hexyl Acetate,Methylthio-2-(Propionyloxy)Propionate, Octahydrocoumarin,2-Pentanethiol, D-Ribose, Sclareolide, 1,3,5-Undecatriene, VanillylButyl Ether, 4-Acetoxy-2,5-Dimethyl-3(2h)Furanone, 2,4-DihydroxybenzoicAcid, 1,2-Dimethoxybenzene, 4-Ethyloctanoic Acid, Ethyl VanillinBeta-D-Glucopyranoside, 5-Hydroxy-2-Dodecenoic Acid Lactone,4-Hydroxy-3-Methyloctanoic Acid Lactone,2-Isopropyl-N,2,3-Trimethylbutyramide, L-Menthol Ethylene GlycolCarbonate, L-Menthol 1- And 2-Propylene Glycol Carbonate, L-Menthone1,2-Glycerol Ketal, D,L-Menthone 1,2-Glycerol Ketal, Cis- AndTrans-Menthone-8-Thioacetate, Mono-Menthyl Succinate, NeohesperidinDihydrochalcone, Sodium 3-Methoxy-4-Hydroxycinnamate, Taurine, ThaumatinB-Recombinant, Vanillyl Ethyl Ether, 3-Acetylmercaptohexyl Acetate,2-Acetyl-2-Thiazoline, Dl-Alanine, L-Arginine, 1-Buten-1-Yl MethylSulfide, Delta-3-Carene, Cycloionone, Daidai Peel Oil, 1-Decen-3-Ol,Diethyl Sulfide, 2,5-Dihydroxy-1,4-Dithiane, Diisopropyl Disulfide,2,4-Dimethylanisole, 2-(3,7-Dimethyl-2,6-Octadienyl)Cyclopentanone,(E,R)-3,7-Dimethyl-1,5,7-Octatrien-3-Ol, 1,4-Dithiane, Ethyl2,4,7-Decatrienoate, 2-Ethylhexanethiol, Ethyl2-(Methyldithio)Propionate, Ethyl 2-(Methylthio)Acetate, Ethyl3-(Methylthio)Butyrate, Ethyl Vanillin Isobutyrate, Ethyl VanillinPropylene Glycol Acetal, Alpha-Farnesene,4-[(2-Furanmethyl)Thio]-2-Pentanone, (Z)-4-Hepten-1-Ol, 1-Hexanethiol,3-Hydroxy-2-Oxopropionic Acid, Beta-Ionyl Acetate, Alpha-IsomethylionylAcetate, Litsea cubeba Oil, L-Lysine, Cis- AndTrans-P-1(7),8-Menthadien-2-Yl Acetate,3-(L-Menthoxy)-2-Methylpropane-1,2-Diol, 3-Mercaptohexanol,3-Mercaptohexyl Acetate, 3-Mercaptohexyl Butyrate, 3-MercaptohexylHexanoate, 3-Mercapto-3-Methyl-1-Butanol, 3-Mercapto-3-MethylbutylFormate, 1-Mercapto-2-Propanone, S-Methyl Benzothioate,3-Methylbutanethiol, Methyl (E)-2-(Z)-4-Decadienoate, Methyl EthylSulfide, Methyl Ethyl Trisulfide, S-Methyl Hexanethioate,2-(4-Methyl-2-Hydroxyphenyl)Propionic Acid-Gamma-Lactone, S-Methyl3-Methylbutanethioate, Methyl 3-Methyl-1-Butenyl Disulfide,2-Methyl-2-(Methyldithio)Propanal, S-Methyl 4-Methylpentanethioate,(E)-7-Methyl-3-Octen-2-One, 3-Methyl-2-Oxobutanoic Acid,3-Methyl-2-Oxopentanoic Acid, 4-Methyl-2-Oxopentanoic Acid, MethylPhenyl Disulfide, Methyl Phenyl Sulfide, 2-Methyl-1-Propanethiol,Methylsulfinylmethane, S-Methyl Thioacetate, 3-Methylthiohexanal,Bis-(Methylthio)Methane, Methylthiomethyl Butyrate, MethylthiomethylHexanoate, 4-(Methylthio)-2-Oxobutanoic Acid, 1-Methylthio-2-Propanone,3-(Methylthio)PropylAcetate, (E)-3-(Z)-6-Nonadien-1-Ol,(Z)(Z)-3,6-Nonadien-1-Ol, 8-Ocimenyl Acetate, (E)-2-Octen-1-Ol,(E)-2-Octen-4-Ol, (E)-2-(2-Octenyl)Cyclopentanone, (Z)-5-OctenylPropionate, 2-Oxopentanedioic Acid, 2-Oxo-3-Phenylpropionic Acid,2-Pentyl Butyrate, Phenylethyl Mercaptan, Prenyl Thioacetate,Prenylthiol, 2-Propanethiol, 1-Pyrroline, Sarcodactylis Oil, SodiumDiacetate, Sodium 3-Mercaptooxopropionate, Tea Tree Oil,2,3,4-Trimethyl-3-Pentanol, Vanillin 3-(L-Menthoxy)Propane-1,2-DiolAcetal, Vanillin Propylene Glycol Acetal, 2-Aminoacetophenone, BornylButyrate, (E)-2-Butenoic Acid, Cyclohexanone, Cyclopentanone,2,4-Decadien-1-Ol, 9-Decenal, 2-Decenoic Acid, 4-Decenoic Acid,2,5-Diethyl-3-Methylpyrazine, 3,5-Diethyl-2-Methylpyrazine,6,7-Dihydro-2,3-Dimethyl-5h-Cyclopentapyrazine, P-Tert-Butylphenol,2-Ethyl-6-Methylpyrazine, (E)-2-Heptenoic Acid, 2,4-Hexadienoic Acid,(E,E)-, 2,4-Hexadien-1-Ol, 3-Hexenal, (Z)-2-Hexen-1-Ol, Cis-3-HexenylAnthranilate, Trans-2-Hexenyl Butyrate, (E)-2-Hexenyl Formate, 3-Hexenyl2-Hexenoate, Cis-3-Hexenyl Isobutyrate, Trans-2-Hexenyl Isovalerate,Cis-3-Hexenyl Tiglate, Trans-2-Hexenyl Propionate, Cis-3-HexenylPropionate, 3-Hexenyl 2-Oxopropionate, Trans-2-Hexenyl Pentanoate,Cis-3-Hexenyl Valerate, 5-(Cis-3-Hexenyl)Dihydro-5-Methyl-2(3h)Furanone,4-Isopropyl-2-Cyclohexenone, 2-Isopropylpyrazine,2-Methyl-3-(1-Oxopropoxy)-4h-Pyran-4-One, Mesquite Wood Extract,2-Methoxybenzoic Acid, 3-Methoxybenzoic Acid, 4-Methoxybenzoic Acid,2-Methylcyclohexanone, 3-Methylcyclohexanone, 4-Methylcyclohexanone,2-Methyl-3-(Methylthio)Furan, Michelia Alba Oil, 2,4-Nonadien-1-Ol,(E,Z)-2,6-Nonadien-1-Ol Acetate, (E,Z)-3,6-Nonadien-1-Ol Acetate,(E)-2-Nonenoic Acid, 3-Nonen-2-One, (E,E)-2,4-Octadien-1-Ol,(E)-2-Octenoic Acid, Phenyl Acetate, 2-Phenylphenol, Phenyl Salicylate,Propylpyrazine, 3,5,5-Trimethylcyclohexanol, 2,3,6-Trimethylphenol,2-Acetyl-3-Methylpyrazine, 1-Amino-2-Propanol, 3-Decanone, Cis-4-DecenylAcetate, Diisopropyl Trisulfide, (E) &(Z)-4,8-Dimethyl-3,7-Nonadien-2-One, 2,5-Dimethyl-3-Oxo-(2h)-Fur-4-YlButyrate, Cis And Trans-2,5-Dimethyltetrahydrofuran-3-Thiol, Cis AndTrans-2,5-Dimethyltetrahydro-3-Furyl Thioacetate, Ethanethioic Acid,S-(2-Methyl-3-Furanyl) Ester, Ethyl 4-(Acetylthio)Butyrate, EthylCis-4-Heptenoate, Ethyl 5-Hexenoate, (+/−)-Ethyl 3-Mercaptobutyrate,Ethyl 5-(Methylthio)Valerate, Furfuryl Propyl Disulfide,(+/−)-Heptan-3-Yl Acetate, (+/−)-Heptan-2-Yl Butyrate, (Z)-3-Hexenyl(E)-2-Butenoate, (E)-2-Hexenyl Hexanoate, 4-Hydroxybenzaldehyde,2-Hydroxybenzoic Acid, 4-Hydroxybenzoic Acid, 4-Hydroxybenzyl Alcohol,4-Hydroxy-3-Methoxybenzoic Acid, 3(2)-Hydroxy-5-Methyl-2(3)-Hexanone,Isopentylidene Isopentylamine, Isoprenyl Acetate,D,L-Menthol(+/−)-Propylene Glycol Carbonate, Erythro AndThreo-3-Mercapto-2-Methylbutan-1-Ol, 3-Mercapto-2-Methylpentanal,(+/−)-2-Mercapto-2-Methylpentan-1-Ol, 3-Mercapto-2-Methylpentan-1-Ol(Racemic), 4-Mercapto-4-Methyl-2-Pentanone, (+/−)-2-Methyl-1-Butanol,(+/−)-3-Methyl-Gamma-Decalactone, 2-Methylheptan-3-One,(E)-6-Methyl-3-Hepten-2-One, Methyl 2-Methyl-2-Propenoate, Methyl(Methylthio)Acetate, 2-(Methylthio)Ethanol, 12-Methyltridecanal,L-Monomenthyl Glutarate, (+/−)-Nonan-3-Yl Acetate,(E,E)-3,5-Octadien-2-One, (+/−)-Octan-3-Yl Formate, Paraldehyde,4-Pentenyl Acetate, 2-Pentyl Acetate, perilla Leaf Oil, PhenethylIsothiocyanate, Pyrazine, Sodium 4-Methoxybenzoyloxyacetate,2,4,6-Triisobutyl-5,6-Dihydro-4h-1,3,5-Dithiazine,2,4,6-Trimethyldihydro-4h-1,3,5-Dithiazine,3,7,11-Trimethyl-2,6,10-Dodecatrienal,(+/−)-(2,6,6-Trimethyl-2-Hydroxycyclohexylidene)Acetic AcidGamma-Lactone, Trithiahexane-2,3,5, 6-Undecanone, Vanillin Erythro AndThreo-Butan-2,3-Diol Acetal, Acetaldehyde Diisoamyl Acetal, Amyl MethylDisulfide, Benzyl Hexanoate, Butyl Ethyl Disulfide, Beta-Cyclodextrin,Diethyl Trisulfide, (+/−)-3,5-Diethyl-1,2,4-Trithiolane,(+/−)-Dihydrofarnesol, Dihydromintlactone, Dihydroxyacetone,2,5-Dimethyl-3-Furanthiol Acetate, 2,5-Dimethylthiazole,(Z)-4-Dodecenal, 4,5-Epoxy-(E)-2-Decenal, Ethyl 3-Acetoxy-2-MethylButyrate, S-Ethyl 2-Acetylamino Ethanethioate, Ethyl Methyl Disulfide,Ethyl Propyl Disulfide, Ethyl Propyl Trisulfide, O-EthylS-(2-Furylmethyl)Thiocarbonate, Geranyl Tiglate, Grape Seed Extract,Trans-4-Hexenal, (E)-2-Hexenal Diethyl Acetal,2-Hexyl-4,5-Dimethyl-1,3-Dioxolane, 4-Hydroxy-3,5,-DimethoxyBenzaldehyde, 4-Hydroxy-2,3-Dimethyl-2,4-Nonadienoic Acid Gamma Lactone,4-Hydroxy-4-Methyl-5-Hexenoic Acid Gamma Lactone,3-Hydroxy-4-Phenylbutan-2-One, P-Menthane-3,8-Diol, L-MenthylMethylether, Methyl 5-Acetoxyhexanoate,3-[(2-Methyl-3-Furyl)Thio]-2-Butanone, 3-Methyl-2,4-Nonanedione,(+/−)-2-(5-Methyl-5-Vinyl-Tetrahydrofuran-2-Yl)Propionaldehyde,9-Octadecenal, 2,3-Octanedione, (+/−)-1-Phenylethylmercaptan,4-Propenylphenol, 2-Propionylpyrroline, 2-Propionyl-2-Thiazoline,2-Propylpyridine, (Z)-8-Tetradecenal, Tuberose Lactone, 2-Undecen-1-Ol,(+/−)-1-Acetoxy-1-Ethoxyethane, 4-Acetyl-2,5-Dimethyl-3(2h)-Furanone,2-Acetyl-3,5-Dimethylfuran, Allyl Crotonate, Allyl Propyl Disulfide,Allyl Valerate, 4-Allylphenol, Allyl Thiohexanoate, O-Anisaldehyde,N-Benzoylanthranilic Acid, Thujyl Alcohol, L-Bornyl Acetate,2-Butylfuran, Butyl Isothiocyanate, 2-Butyrylfuran, Carvone-5,6-Oxide,Beta-Caryophyllene Oxide, Citronellyl Anthranilate,N-Cyclopropyl-Trans-2-Cis-6-Nonadienamide, Trans-Alpha-Damascone,2,4,7-Decatrienal, 2-Decylfuran, Dehydronootkatone, Diacetyl TartaricAcid Esters Of Mono- And Diglycerides, Diethyl Disulfide, Mixture Of3,6-Diethyl-1,2,4,5-Tetrathiane And 3,5-Diethyl-1,2,4-Trithiolane,2,4-Difurfurylfuran, Diisopentyl Thiomalate, Dimercaptomethane,1,1-Dimethoxy-Trans-2-Hexene, 2,4-Dimethyl-1,3-Dioxolane, 3,5- And3,6-Dimethyl-2-Isobutylpyrazine, 2,5-Dimethyl-3(2h)-Furanone,(+/−)-Trans- And Cis-4,8-Dimethyl-3,7-Nonadien-2-Ol, (+/−)-Trans- AndCis-4,8-Dimethyl-3,7-Nonadien-2-Yl Acetate,2,5-Dimethyl-4-Ethoxy-3(2h)-Furanone, (+/−)-Trans- AndCis-5-(2,2-Dimethylcyclopropyl)-3-Methyl-2-Pentenal, 2,5-Dimethylfuran,Divanillin, (+/−)-2,8-Epithio-Cis-P-Menthane, Epoxyoxophorone, TomatoLycopene, Ethane-1,1-Dithiol, Ethyl Cis-3-Hexenoate, N-EthylTrans-2-Cis-6-Nonadienamide, Ethyl Furfuryl Ether, EthylN-Ethylanthranilate, Ethyl N-Methylanthranilate, (+/−)-4-Ethyloctanal,Eugenyl Isovalerate, Furfuryl 2-Methyl-3-Furyl Disulfide,1-(2-Furyl)Butan-3-One, Geranic Acid, Geranyl 2-Methylbutyrate, GeranylValerate, Glyceryl-Lacto Esters Of Fatty Acids, Hept-Trans-2-En-1-YlAcetate, Hept-2-En-1-Yl Isovalerate, Trans-2-Trans-4-Heptadien-1-Ol,2-Heptanethiol, (+/−)-1-Hepten-3-Ol, Cis- AndTrans-2-Heptylcyclopropanecarboxylic Acid, 2,4-Hexadienyl Propionate,2,4-Hexadienyl Acetate, 2,4-Hexadienyl Butyrate, 2,4-HexadienylIsobutyrate, 2-Hexenyl Octanoate, Hexyl 3-Mercaptobutanoate,2-Hexylthiophene, 4-Hydroxy-2-Butenoic Acid Gamma-Lactone,3-Hydroxy-2-Octanone, 2-(2-Hydroxy-4-Methyl-3-Cyclohexenyl)PropionicAcid Gamma-Lactone, 5-Hydroxy-4-Methylhexanoic Acid Delta-Lactone,1-(3-Hydroxy-5-Methyl-2-Thienyl)Ethanone, (+/−)-2-Hydroxypiperitone,Beta-Ionone Epoxide, Isoambrettolide, Isobornyl Isobutyrate, Isobornyl2-Methylbutyrate, N-Isobutyldeca-Trans-2-Trans-4-Dienamide, IsobutylN-Methylanthranilate, (+/−)-Isobutyl 3-Methylthiobutyrate,Beta-Isomethylionone, Isopropenyl Acetate, Lactylated Fatty Acid EstersOf Glycerol And Propylene Glycol, 2-(L-Menthoxy)Ethanol, MenthylPyrrolidone Carboxylate, Menthyl Valerate, 4-Mercapto-2-Pentanone,(+/−)-4-Mercapto-4-Methyl-2-Pentanol, 2-Mercaptoanisole, MethionylButyrate, Trans- And Cis-1-Methoxy-1-Decene,(S1)-Methoxy-3-Heptanethiol, 2-Methoxyacetophenone, MethylCis-3-Hexenoate, Methyl Cis-5-Octenoate, Methyl 3-(Methylthio)Butanoate,Methyl 3-Mercaptobutanoate, Methyl Isopentyl Disulfide, MethylN,N-Dimethylanthranilate, Methyl N-Acetylanthranilate, MethylN-Formylanthranilate, S-Methyl Propanethioate,2-Methyl-1-Methylthio-2-Butene, 3-Methyl-2(3-Methylbut-2-En-1-Yl)Furan,3-(5-Methyl-2-Furyl)Prop-2-Enal, 5-Methyl-3(2h)-Furanone,6-Methyl-5-Hepten-2-Yl Acetate, 2-Methylbut-2-En-1-Ol, 2-Methylfuran,4-Methylpent-2-Enoic Acid, 3-(Methylthio)-2-Butanone,4-(Methylthio)-2-Pentanone, (+/−)-3-(Methylthio)Heptanal,3-(Methylthio)Methylthiophene, Methylthiomethylmercaptan, Mono- AndDiglycerides Of Fatty Acids, Nona-2,4,6-Trienal, 2-Nonenoic AcidGamma-Lactone, Cis-3-Octenyl Propionate, L-OrnithineMonochlorohydrate/Ornithine, Pent-2-Enyl Hexanoate, 2-Pentanoylfuran,2-Pentenoic Acid, (+/−)-2-Phenyl-4-Methyl-2-Hexenal, Phthalide, Phytol,Phytyl Acetate, 3-Pinanone, Piperitenone Oxide, L-Piperitone,Polyglycerol Esters Of Fatty Acids, Prenyl Acetate, Prenyl Benzoate,Prenyl Caproate, Prenyl Formate, Prenyl Isobutyrate, Propyl2-Mercaptopropionate, Propylene Glycol Mono- And Diesters Of FattyAcids, Tetradec-2-Enal, Thioacetic Acid, Trans- AndCis-2,4,8-Trimethyl-3,7-Nonadien-2-Ol,(+/−)-2,4,8-Trimethyl-7-Nonen-2-Ol,3,7,11-Trimethyldodeca-2,6,10-Trienyl Acetate, 2,4,6-Trithiaheptane,Tyramine, Verbenone, Vetiverol, Vetiveryl Acetate, Cornmint Oil, Menthaarvensis L., Heliopsis longipes Extract, Scotch Spearmint Oil, Menthacardiaca L., Natural Hickory Smoke Flavor, Betaine, AdenosineMonophosphate; Monosodium, Or Disodium Adenylate, Isoquercitrin,Enzymatically Modified, Glycerol Ester Of Rosin, Gum Arabic, HydrogenOctenylbutane Dioate, (−)-Homoeriodictyol, Sodium Salt, Sugar Beet JuiceExtract, (+/−)-N,N-Dimethyl Menthyl Succinamide,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide,N-(Heptan-4-Yl)Benzo[D][1,3]Dioxole-5-Carboxamide,N1-(2,4-Dimethoxybenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide,N1-(2-Methoxy-4-Methylbenzyl)-N2-(2-(5-Methylpyridin-2-Yl)Ethyl)Oxalamide,1,6-Hexalactam, Ethylamine, Propylamine, Isopropylamine, Isobutylamine,Sec-Butylamine, 2-Methylbutylamine, Pentylamine, Hexylamine,2-Methylpiperidine, Trimethylamine Oxide, Triethylamine, Tripropylamine,N,N-Dimethylphenethylamine, 2-Acetyl-1-Pyrroline, Piperazine,Butyramide, Methyl 10-Undecenoate, N-Gluconyl Ethanolamine, N-GluconylEthanolamine Phosphate, N-Lactoyl Ethanolamine, N-Lactoyl EthanolaminePhosphate, Ethanethiol, Heptane-1-Thiol, S-Isopropyl3-Methylbut-2-Enethioate, 3-Methylhexanal, 4-Pentenal, Propyl PropaneThiosulfonate, Alpha-Ionene, Gardenia gummifera Distillate, Piper longumDistillate, N-3,7-Dimethyl-2,6-Octadienylcyclopropylcarboxamide,(+/−)-Ethyl 2-Hydroxy-2-Methylbutyrate, (+/−)-Ethyl2-Hydroxy-3-Methylvalerate, 2-(2-Hydroxyphenyl) CyclopropanecarboxylicAcid Delta Lactone, 2-Decanone, (+/−)-Trans- And Cis-2-Hexenal PropyleneGlycol Acetal, (+/−)-Trans- And Cis-2-Hexenal Glyceryl Acetal,Trans-2-Hexenyl 2-Methylbutyrate, 2-(4-Methyl-5-Thiazolyl)Ethyl Formate,2-(4-Methyl-5-Thiazolyl)Ethyl Propionate, 2-(4-Methyl-5-Thiazolyl)EthylButanoate, 2-(4-Methyl-5-Thiazolyl)Ethyl Isobutyrate,2-(4-Methyl-5-Thiazolyl)Ethyl Hexanoate, 2-(4-Methyl-5-Thiazolyl)EthylOctanoate, 2-(4-Methyl-5-Thiazolyl)Ethyl Decanoate,(+/−)-3-(Ethylthio)Butanol, Decalepis Hamiltonii Extract,2-(Trans-2-Pentenyl)Cyclopentanone,3,9-Dimethyl-6-(1-Methylethyl)-1,4-Dioxaspiro[4.5]Decan-2-One, Cis- AndTrans-2-Isobutyl-4-Methyl-1,3-Dioxolane, Cis- AndTrans-2-Isopropyl-4-Methyl-1,3-Dioxolane, 4-Aminobutyric Acid,3-Mercaptoheptyl Acetate, Ethyl Trans-2-Methyl-2-Pentenoate, MethylHexyl Ether, Trans-2-Trans-4-Nonadiene, 1-Octene, Cis- And Trans-Ethyl2,4-Dimethyl-1,3-Dioxolane-2-Acetate, CitronellylTrans-2-Methyl-2-Butenoate, 5-Acetyl-2,3-Dihydro-1,4-Thiazine,Bis(1-Mercaptopropyl)Sulfide, 2,5-Dithiahexane, Pseudoionone, Cis- AndTrans-L-Mercapto-P-Menthan-3-One, Trans-2-Nonen-4-One, Trans-4-Nonenal,1,1′-(Tetrahydro-6a-Hydroxy-2,3a,5-Trimethylfuro[2,3-D]-1,3-Dioxole-2,5-Diyl)Bis-Ethanone,Trans-2-Decenol, Cis-2-Pentenol, 2-Methylbutyl 3-Methyl-2-Butenoate,Citric And Fatty Acid Esters Of Glycerol, L-Menthyl(R,S)-3-Hydroxybutyrate,N-[(Ethoxycarbonyl)Methyl)-P-Menthane-3-Carboxamide,N-[2-(3,4-Dimethoxyphenyl)Ethyl]-3,4-Dimethoxycinnamic Acid Amide,Mixture Of Methyl Cyclohexadiene And Methylene Cyclohexene, (+/−)-Cis-And Trans-1,2-Dihydroperillaldehyde,5,7-Dihydroxy-2-(3-Hydroxy-4-Methoxyphenyl)Chroman-4-One, PhenethylDecanoate, 3,6-Dimethyl-2,3,3a,4,5,7a-Hexahydrobenzofuran,2-Methylacetophenone, 1-Ethyl-2-Pyrrolecarboxaldehyde, Cis- AndTrans-5-Ethyl-2,5-Dihydro-4-Methyl-2-(1-Methylpropyl)-Thiazole, Cis AndTrans-5-Ethyl-4-Methyl-2-(2-Methylpropyl)-Thiazoline, 2-Methyl-3-FurylMethylthiomethyl Disulfide,Pyrrolidino-[1,2e]-4h-2,4-Dimethyl-1,3,5-Dithiazine, S-Allyl-L-Cysteine,5-Pentyl-3h-Furan-2-One, 3-Mercapto-3-Methyl-1-Butyl Acetate,(+/−)-3-Mercapto-1-Butyl Acetate, 5-Nonen-Trans-2-One, L-MenthylAcetoacetate, 4-Octen-3-One, 2,4,6-Trimethylphenol,4-Hydroxyacetophenone,(+/−)-[R-(E)]-5-Isopropyl-8-Methylnona-6,8-Dien-2-One,1-Methyl-h-Pyrrole-2-Carboxaldehyde, 1-Pentanethiol, Pentadecanoic Acid,Tridecanal, Tridecanoic Acid, Hexyl Heptanoate, Dodecyl Propionate,Hexyl Nonanoate, Dodecyl Butyrate, Heptyl Heptanoate, Hexyl Decanoate,Ethyl 4-Methylpentanoate, Ethyl 2-Ethylbutyrate, Ethyl 2-Ethylhexanoate,5-Methylhexyl Acetate, 4-Methylpentyl Isovalerate, 3,7-Dimethyloctanal,Cis-4-Decenol, Cis-5-Octenoic Acid, 5-Hexenol, 3-IsopropenylpentanedioicAcid, Methyl 4-Pentenoate, Cis-4-Octenol, 11-Dodecenoic Acid,Trans-3-Hexenol, Trans-4-Octenoic Acid, Isobutyl 10-Undecenoate,Cis-9-Octadecenyl Acetate, Ethyl 4-Pentenoate, Ethyl 3-Octenoate,3-Octenoic Acid, Cis-9-Octadecenol, Decanal Propyleneglycol Acetal,Acetaldehyde Hexyl Isoamyl Acetal, Dodecanal Dimethyl Acetal, NonanalDimethyl Acetal, Heptanal Propyleneglycol Acetal, Hexanal Hexyl IsoamylAcetal, Hexanal Dihexyl Acetal, Isovaleraldehyde Diethyl Acetal,Valeraldehyde Propyleneglycol Acetal, Nonanal Propyleneglycol Acetal,Undecanal Propyleneglycol Acetal, Valeraldehyde Dibutyl Acetal,Acetaldehyde 1,3-Octanediol Acetal, Hexanal Octane-1,3-Diol Acetal,Isovaleraldehyde Glyceryl Acetal, Acetaldehyde Di-Cis-3-Hexenyl Acetal,2,6-Dimethyl-5-Heptenal Propyleneglycol Acetal, Octanal PropyleneglycolAcetal, Hexanal Butane-2,3-Diol Acetal, Pecan Shell Flour,Di-(1-Propenyl)-Sulfide (Mixture Of Isomers), 2-Pentylthiophene,5-Ethyl-2-Methylthiazole, 2,4-Dimethylpyridine,3-(4-Hydroxyphenyl)-1-(2,4,6-Trihydroxyphenyl)Propan-1-One, (+/−)-Ethyl3-Hydroxy-2-Methylbutyrate, (+/−)-Ethyl 3-Mercapto-2-Methylbutanoate,(+/−)-Cis- AndTrans-2-Methyl-2-(4-Methyl-3-Pentenyl)Cyclopropanecarbaldehyde,Trimethyloxazole,2,5-Dimethyl-4-Ethyloxazole,2-Propyl-4,5-Dimethyloxazole,2-Isobutyl-4,5-Dimethyloxazole, 2-Methyl-4,5-Benzoxazole, 2-NonanonePropyleneglycol Acetal, 6-Methyl-5-Hepten-2-One Propyleneglycol Acetal,2-Pentyl 2-Methylpentanoate, 3-Octyl Butyrate, Dimethylbenzyl CarbinylCrotonate, Dimethylbenzyl Carbinyl Hexanoate, 1,5-Octadien-3-One,10-Undecen-2-One, 2,4-Dimethyl-4-Nonanol, 8-Nonen-2-One,8-P-Menthene-1,2-Diol, Caryophyllene Alcohol, D-2,8-P-Menthadien-1-Ol,Cis-3-Nonen-1-Ol, Trans-3-Hexenyl Acetate, 4-(Methylthio)ButylIsothiocyanate, 6-(Methylthio)Hexyl Isothiocyanate, 5-(Methylthio)PentylIsothiocyanate, Amyl Isothiocyanate, 3-Butenyl Isothiocyanate,2-Butylisothiocyanate, Ethyl Isothiocyanate, 5-Hexenyl Isothiocyanate,Hexyl Isothiocyanate, Isoamyl Isothiocyanate, Isobutyl Isothiocyanate,Isopropyl Isothiocyanate, Methyl Isothiocyanate, 4-PentenylIsothiocyanate, Benzyl Isothiocyanate, 2,4-Dimethyl-3-Oxazoline,3,4-Dihydroxybenzoic Acid, 3-Hydroxybenzoic Acid, (+/−)-AcetaldehydeEthyl Isopropyl Acetal, (+/−)-6-Methyloctanal,5-Ethyl-2,3-Dimethylpyrazine, 2-Hydroxy-4-Methoxybenzaldehyde,3-(Methylthio)Propyl Hexanoate, Sodium Lauryl Sulfate,Beta-Angelicalactone, 7-Decen-4-Olide, 9-Decen-5-Olide, 8-Decen-5-Olide,6-[5(6)-Decenoyloxy]Decanoic Acid, Ethyl 5-Acetoxyoctanoate, Ethyl5-Hydroxydecanoate, 9-Dodecen-5-Olide, Gamma-Octadecalactone,Delta-Octadecalactone, 9-Tetradecen-5-Olide, Orin Lactone, Methyl3-Hydroxybutyrate, Methyl 3-Acetoxy-2-Methylbutyrate, Ethyl2-Acetylhexanoate, Ethyl 3-Hydroxyoctanoate, Methyl 3-Acetoxyoctanoate,5-Oxooctanoic Acid, 5-Oxodecanoic Acid, Ethyl 5-Oxodecanoate,5-Oxododecanoic Acid, Ethyl 2-Acetyloctanoate,2-Oxo-3-Ethyl-4-Butanolide, 3-Isopropenyl-6-Oxoheptanoic Acid,Hydroxyacetone, 1-Hydroxy-4-Methyl-2-Pentanone, PropyleneglycolDiacetate, Propyleneglycol Dipropionate, Propyleneglycol Dibutyrate,Propyleneglycol Mono-2-Methylbutyrate, PropyleneglycolDi-2-Methylbutyrate, Propyleneglycol Monohexanoate, PropyleneglycolDihexanoate, Propyleneglycol Dioctanoate, Dimethyl Adipate, DipropylAdipate, Diisopropyl Adipate, Diisobutyl Adipate, Dioctyl Adipate, EthylAcetoacetate Ethyleneglycol Ketal, Methyl Levulinate, Ethyl LevulinatePropyleneglycol Ketal, Propyl Levulinate, Isoamyl Levulinate, DodecylLactate, Hexadecyl Lactate, Propyl Pyruvate, HydroxycitronellalPropyleneglycol Acetal, Citral Glyceryl Acetal, Mushroom Oil, Distilled,Propyleneglycol Monobutyrate, Cis-3-Hexenyl Acetoacetate,2-Methoxy-6-(2-Propenyl)Phenol, Myricitrin, (R)-(−)-1-Octen-3-Ol,Cis-3-Hexenoic Acid, Ammonia (also Includes Ammonium Chloride), NaringinDihydrochalcone, N—P-Benzeneacetonitrilementhanecarboxamide, Cubebol,6-Methylheptanal, (+/−)-Cis- And Trans-2-Pentyl-4-Propyl-1,3-Oxathiane,Choline Chloride (also Includes Choline),3-[(2-Methyl-3-Furyl)Thio]Butanal, (−)-Sclareol, (+)-Cedrol,D-Limonen-10-Ol, (2,4)- And (3,5)- And(3,6)-Dimethyl-3-Cyclohexenylcarbaldehyde, 1,3-P-Menthadien-7-Al,P-Menthan-7-Ol, P-Menth-1-En-9-Ol, Menthyl Formate, Menthyl Propionate,Cyclotene Propionate, 3,3,5-Trimethylcyclohexyl Acetate, Dl-Camphor,2-Cyclopentylcyclopentanone, Carvyl Palmitate, Cyclohexanone DiethylKetal, 2-Cyclohexenone, 8,9-Dehydrotheaspirone, L-Fenchone,Ethylenediaminetetraacetic Acid Disodium Salt,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(l)-Dien-8-Ol,2,2,6,7-Tetramethylbicyclo[4.3.0]Nona-4,9(l)-Dien-8-One,6-Hydroxycarvone, L-Menthyl Butyrate, Pinocarvyl Isobutyrate,2-Pentenyl-4-Propyl-1,3-Oxathiane (Mixture Of Isomers), AcetaldehydeDi-Isobutylacetal, Acetaldehyde Ethyl Isobutyl Acetal,4-(2,2,3-Trimethylcyclopentyl)Butanoic Acid, PerillaldehydePropyleneglycol Acetal, 2,6,6-Trimethyl-2-Hydroxycyclohexanone, AcetoinPropyleneglycol Ketal, 4,5-Octanedione, Ethyl Maltol Isobutyrate,2-Tetrahydrofurfuryl 2-Mercaptopropionate, Nerolidol Oxide, FurfuralPropyleneglycol Acetal, Methyl 3-(Furfurylthio)Propionate, FurfurylDecanoate, Di-2-Furylmethane, (E)-Ethyl 3-(2-Furyl)Acrylate, FurfurylFormate, 2-Methylbenzofuran, 5-Methylfurfuryl Alcohol, 2-Methyl-3-Furyl2-Methyl-3-Tetrahydrofuryl Disulfide, Ethyl2,5-Dimethyl-3-Oxo-4(2h)-Furyl Carbonate, Acai Berry Extract,4-(2-Propenyl)Phenyl-Beta-D-Glucopyranoside,N-(2-(Pyridin-2-Yl)Ethyl)-3-P-Menthanecarboxamide, (+/−)-N-LactoylTyramine, Cis,Cis-3,6-Nonadienyl Acetate, Trans-2-Nonenyl Acetate,Cis-3-Nonenyl Acetate, Cis-6-Nonenyl Acetate, Dihydrogalangal Acetate,2,3,3-Trimethylindanone, N-Ethyl-2,2-Diisopropylbutanamide,Cyclopropanecarboxylic Acid(2-Isopropyl-5-Methylcyclohexyl)Amide,Magnolol, 2-(Methylthio)Ethyl Acetate, 3-(Methylthio)PropylMercaptoacetate, Ethyl 2-Hydroxyethyl Sulfide, Ethyl3-(Methylthio)-Cis-2-Propenoate, Ethyl3-(Methylthio)-Trans-2-Propenoate, Ethyl 3-(Methylthio)-2-Propenoate,4-Methyl-2-(Methylthiomethyl)-2-Hexenal,5-Methyl-2-(Methylthiomethyl)-2-Hexenal,4-Methyl-2-(Methylthiomethyl)-2-Pentenal,1-(3-(Methylthio)-Butyryl)-2,6,6-Trimethylcyclohexene, 2-Oxothiolane,Butyl Beta-(Methylthio)Acrylate, Ethyl 3-(Ethylthio)Butyrate, MethylOctyl Sulfide, Methyl 1-Propenyl Sulfide, Diisoamyl Disulfide,Bis(2-Methylphenyl) Disulfide, Mixture Of Butyl Propyl Disulfide AndPropyl And Butyl Disulfide, Di-Sec-Butyl Disulfide, Methyl2-Methylphenyl Disulfide, Diisoamyl Trisulfide, Dodecanethiol,2-Hydroxyethanethiol, 4-Mercapto-4-Methyl-2-Hexanone,3-Mercapto-3-Methylbutyl Isovalerate, 3-Mercaptohexanal, MethylIsobutanethioate, 3-Mercaptopropionic Acid, 2-Ethylhexyl3-Mercaptopropionate, Butanal Dibenzyl Thioacetal, Methional DiethylAcetal, Ethyl Linalyl Ether, Myrcenyl Methyl Ether, Linalool OxidePyranoid, 2-Hydroxy-5-Methylacetophenone, 2-PhenylpropanalPropyleneglycol Acetal, Cinnamaldehyde Propyleneglycol Acetal, EthylAlpha-Acetylcinnamate, Ethyl 2-Hydroxy-3-Phenylpropionate,3-(3,4-Methylenedioxyphenyl)-2-Methylpropanal, Trehalose, Dihydrate,Rebaudioside A, N-(2-Hydroxyethyl)-2,3-Dimethyl-2-Isopropylbutanamide,N-(1,1-Dimethyl-2-Hydroxyethyl)-2,2-Diethylbutanamide, DimenthylGlutarate, Trans-3-Nonen-1-Ol, 4-Formyl-2-Methoxyphenyl2-Hydroxypropanoate, Guaiacol Butyrate, Guaiacol Isobutyrate, GuaiacolPropionate, Ethyl 5-Hydroxyoctanoate, Isopropylideneglyceryl5-Hydroxydecanoate, 2-Ethyl-2-Hexenal, Ethyl 2-Hexenoate, PropylSorbate, Cis-2-Octenol, 2-Hexylidenehexanal, Trans-2-Tridecenol,2-Phenoxyethyl Propionate, Propyl 4-Tert-Butylphenylacetate,2-Phenoxyethanol, Phenyl Butyrate, Piperonal Propyleneglycol Acetal,Benzyl Levulinate, 4-Methylbenzyl Alcohol, Phenylacetaldehyde DiethylAcetal, Benzyl Nonanoate, Anisaldehyde Propyleneglycol Acetal,4-Methylbenzaldehyde Propyleneglycol Acetal, PhenylacetaldehydePropyleneglycol Acetal, 2-Ethylhexyl Benzoate,2-Ethyl-3-Methylthiopyrazine, 2-Ethoxy-3-Isopropylpyrazine,2-Ethoxy-3-Ethylpyrazine, Butyl Beta-Naphthyl Ether, Isoamyl PhenethylEther, 2-Acetyl-4-Isopropenylpyridine, 4-Acetyl-2-Isopropenylpyridine,2-Acetyl-4-Isopropylpyridine, 2-Methoxypyridine, 6-Methoxyquinoline,2-Pentylthiazole, 2-Thienylmethanol, 2-Acetyl-5-Methylthiophene,4-Methyl-3-Thiazoline, 3,4-Dimethylthiophene, 1-(2-Thienyl)Ethanethiol,4,5-Dimethyl-2-Isobutylthiazole, Cyclotene Butyrate,3-(Methylthio)Propylamine, 4-Methyl-Cis-2-Pentene, 1-Nonene,1,3,5,7-Undecatetraene, EthylAlpha-Ethyl-Beta-Methyl-Beta-Phenylglycidate, MethylBeta-Phenylglycidate, D-8-P-Menthene-1,2-Epoxide,L-8-P-Menthene-1,2-Epoxide, 2,3-Epoxyoctanal, 2,3-Epoxyheptanal,2,3-Epoxydecanal, Hydroxy(4-Hydroxy-3-Methoxyphenyl)Acetic Acid,4-Hydroxy-4-(3-Hydroxy-1-Butenyl)-3,5,5-Trimethyl-2-Cyclohexen-1-One,(+/−)-2,6,10,10-Tetramethyl-1-Oxaspiro[4,5]Deca-2,6-Dien-8-One,4-(2-Butenylidene)-3,5,5-Trimethylcyclohex-2-En-1-One, Digeranyl Ether,1-(4-Hydroxy-3-Methoxyphenyl)Decan-3-One, Alpha-Bisabolol,2(4)-Ethyl-4(2),6-Dimethyldihydro-1,3,5-Dithiazine (Mixture Of Isomers),(2e,6e/Z,8e)-N-(2-Methylpropyl)-2,6,8-Decatrienamide,4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)One And4-Amino-5,6-Dimethylthieno[2,3-D]Pyrimidin-2(1h)One Hydrochloride,1,1-Propanedithiol, Z-5-Octenyl Acetate, (E)-4-Undecenal,Delta-Hexadecalactone, Trilobatin, L-Isoleucine,1-(2-Furfurylthio)-Propanone, (+/−)-4-Methyl-2-Propyl-1,3-Oxathiane,N-(2-Methylcyclohexyl)-2,3,4,5,6-Pentafluorobenzamide, Arachidonic AcidEnriched Oil, 5-Isopropyl-2,6-Diethyl-2-Methyltetrahydro-2h-Pyran,(1r,2s,5r)-N-(4-Methoxyphenyl)-5-Methyl-2-(1-Methylethyl)Cyclohexanecarboxamide,Octahydro-4,8a-Dimethyl-4a(2h)-Naphthol,2-Methyl-4,5-Dihydrofuran-3-Thiol,(2s,5r)-N-[4-(2-Amino-2-Oxoethyl)Phenyl]-5-Methyl-2-(Propan-2-Yl)Cyclohexanecarboxamide,(+/−)-6-Octyltetrahydro-2h-Pyran-2-One,(+/−)-2-Methyltetrahydrofuran-3-Thiol Acetate,(+/−)-3-Hydroxy-3-Methyl-2,4-Nonanedione, 1,1-Dipropoxyethane,Chrysanthemum Extract, Honeysuckle Extract, Yuzunone,L-Methionylglycine,N-Cyclopropyl-5-Methyl-2-Isopropylcyclohexanecarboxamide,3-Pentanethiol, 2-Ethyl-2,5-Dihydro-4-Methylthiazole,1-(Methyldithio)-2-Propanone, 5-Methylfurfurylmercaptan,4-Mercapto-3-Methyl-2-Butanol, Ferrous L-Lactate, O-Trans-Coumaric Acid,3-[(4-Amino-2,2-Dioxido-1h-2,1,3-Benzothiadiazin-5-Yl)Oxy]-2,2-Dimethyl-N-Propylpropanamide,2(3),5-Dimethyl-6,7-Dihydro-5h-Cyclopentapyrazine, Cinnamyl Benzoate,Beta-Naphthyl Methyl Ether, Rosemary Oleoresin, 9-Decen-2-One,1-(Methylthio)-3-Octanone, 3′,7-Dihydroxy-4′-Methoxyflavan,Glutamyl-Valyl-Glycine, L-Threonine, Luo Han Fruit Concentrate,L-Alanyl-L-Glutamine, Sucrose Monopalmitate, Ethyl2-Mercapto-2-Methylpropionate,2-(3,4-Dihydroxyphenyl)-5,7-Dihydroxy-4-Chromanon,N—[N-[3-(3-Hydroxy-4-Methoxyphenyl)Propyl]-L-Alpha-Aspartyl]-L-Phenylalanine1-Methylester, Monohydrate, Sweet Blackberry Leaves Extract,2-[(2-(P-Menthyloxy)Ethoxy]Ethanol, Succinic Acid, Rebaudioside C,1-(2-Hydroxyphenyl)-3-(Pyridin-4-Yl)Propan-1-One,1-(2-Hydroxy-4-Isobutoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,1-(2-Hydroxy-4-Methoxyphenyl)-3-(Pyridin-2-Yl)Propan-1-One,Trans-4-Tert-Butylcyclohexanol,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)Imidazolidine-2,4-Dione,3-(1-((3,5-Dimethylisoxazol-4-Yl)Methyl)-1h-Pyrazol-4-Yl)-1-(3-Hydroxybenzyl)-5,5-Dimethylimidazolidine-2,4-Dione,Clover Herb Distillate, Glucosyl Steviol Glycosides, Dl-Isomenthol,O-Ethyl S-1-Methoxyhexan-3-Yl Carbonothioate, Cassyrane,1,5-Octadien-3-Ol, (+/−)-2-Mercaptoheptan-4-Ol, 3-(Methylthio)Decanal,(4z,7z)-Trideca-4,7-Dienal, Persicaria odorata Oil, Amacha LeavesExtract, Glutamyl-2-Aminobutyric Acid, Glutamyl-Norvalyl-Glycine,Glutamyl-Norvaline, N1-(2,3-Dimethoxybenzyl)-N2-(2-(Pyridin-2-Yl)Ethyl)Oxalamide, 1-(2-Hydroxy-4-Methylcyclohexyl)Ethanone, Mexican Lime Oil,Expressed, Persian Lime Oil, Expressed,(+/−)-6-Methoxy-2,6-Dimethylheptanal, 3,5-Undecadien-2-One,(+/−)-2,5-Undecadien-1-Ol, Triethylthialdine, 4-Methylpentyl4-Methylvalerate, Cis-3-Hexenyl Salicylate,(R)—N-(1-Methoxy-4-Methylpentan-2-Yl)-3,4-Dimethylbenzamide, N-AcetylGlutamate, 1,3-Propanediol, Szechuan Pepper Extract, Tasmannialanceolata Extract, Mentha longifolia Oil, Mangosteen Distillate, Ethyl3-(2-Hydroxyphenyl)Propanoate, 1-Cyclopropanemethyl-4-Methoxybenzene,Prenyl Thioisobutyrate, Prenyl Thioisovalerate, (−)-Matairesinol,Stevioside,1-(2,4-Dihydroxyphenyl)-3-(3-Hydroxy-4-Methoxyphenyl)Propan-1-One, Ethyl5-Formyloxydecanoate,3-[3-(2-Isopropyl-5-Methyl-Cyclohexyl)Ureido]Butyric Acid Ethyl Ester,2-Isopropyl-4-Methyl-3-Thiazoline, 2,6,10-Trimethyl-9-Undecenal,5-Mercapto-5-Methyl-3-Hexanone, Meyer Lemon Oil, Cold Pressed,Citrus×Meyeri, Steviol Glycoside Extract, Stevia rebaudiana,Rebaudioside A 60%, Steviol Glycoside Extract, Stevia rebaudiana,Rebaudioside A 80%,(E)-N-[2-(1,3-Benzodioxol-5-Yl)Ethyl]-3-(3,4-Dimethoxyphenyl)Prop-2-Enamide,4-Amino-5-(3-(Isopropylamino)-2,2-Dimethyl-3-Oxopropoxy)-2-Methylquinoline-3-CarboxylicAcid, 3-Methyl-5-(2,2,3-Trimethylcyclopent-3-En-1-Yl)Pent-4-En-2-Ol,(1-Methyl-2-(1,2,2-Trimethylbicyclo[3.1.0]Hex-3-Ylmethyl)Cyclopropyl)Methanol,Erospicata Oil, Mentha spicata, Curly Mint Oil, Mentha spicata Var.crispa, (+/−)-2-Mercapto-5-Methylheptan-4-One,Caryophylla-3(4),8-Dien-5-Ol, L-Cysteine Methyl Ester Hydrochloride,2(3)-Hexanethiol, Mixture Of 1-Vinyl-3-Cyclohexenecarbaldehyde And4-Vinyl-1-Cyclohexenecarbaldehyde, (+/−)-4-Hydroxy-6-Methyl-2-Heptanone,2-Octyl-2-Dodecenal, 2-Hexyl-2-Decenal, Trans-6-Octenal,(E)-3-Benzo[1,3]Dioxol-5-Yl-N,N-Diphenyl-2-Propenamide,2,6-Dimethyl-5-Heptenol, (+/−)-Bicyclo[2.2.1]Hept-5-Ene-2-CarboxylicAcid, Ethyl Ester, 3-(Acetylthio)Hexanal, (+/−)-3-Mercapto-1-Pentanol,(3r,3s)-3-[[(4-Amino-2,2-Dioxido-1h-2,1,3-Benzothiadiazin-5-Yl)Oxy]Methyl]-N-Cyclopentyl-2-Oxo-3-Piperidinecarboxamide,(+/−)-1-Cyclohexylethanol, (+/−)-8-Methyldecanal, Steviol GlycosideExtract, Stevia rebaudiana, Rebaudioside C 30%, (+/−)-Naringenin,2-(((3-(2,3-Dimethoxyphenyl)-1h-1,2,4-Triazol-5-Yl)Thio)Methyl)Pyridine,(2r)-3′,5-Dihydroxy-4′-Methoxyflavanone, Glucosylated Rubus suavissimusExtract, 20-30% Glucosylated Rubusoside Glycosides, Olive Fruit Extract,(S)-1-(3-(((4-Amino-2,2-Dioxido-1h-Benzo[C][1,2,6]Thiadiazin-5-Yl)Oxy)Methyl)Piperidin-1-Yl)-3-Methylbutan-1-One,8-Methylnonanal, Mixture Of Ricinoleic Acid, Linoleic Acid, And OleicAcid, Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside A 22%,Steviol Glycoside Extract, Stevia rebaudiana, Rebaudioside C 22%,Pinocarvyl Acetate,N-Ethyl-5-Methyl-2-(1-Methylethenyl)Cyclohexanecarboxamide,2-(4-Methylphenoxy)-N-(1h-Pyrazol-3-Yl)-N-(Thiophen-2-Ylmethyl)Acetamide,Ethyl-2-(4-Hydroxy-3-Methoxy-Phenyl)Acetate, Ginger Mint Oil(Mentha×Gracilis), Palmitoylated Green Tea Extract Catechins,2-(5-Isopropyl-2-Methyltetrahydrothiophen-2-Yl)Ethanol, GlucosylatedRubus suavissimus Extract, 60% Glucosylated Rubusoside Glycosides,Sandalwood Austrocaledonicum Oil, and Sugar Cane Distillate.

In some embodiments, the ingestible composition is a beverage. In someembodiments, the beverage is selected from the group consisting ofcolas, lemon-lime flavored sparkling beverages, orange flavoredsparkling beverages, grape flavored sparkling beverages, strawberryflavored sparkling beverages, pineapple flavored sparkling beverages,ginger-ales, root beers, fruit juices, fruit-flavored juices, juicedrinks, nectars, vegetable juices, vegetable-flavored juices, sportsdrinks, energy drinks, enhanced water drinks, enhanced water withvitamins, near water drinks, coconut waters, tea type drinks, coffees,cocoa drinks, beverages containing milk components, beverages containingcereal extracts and smoothies. In some embodiments, the beverage is asoft drink.

In some embodiments, the ingestible composition is a food or beverageproduct or formulation. Examples of food and beverage products orformulations include, but are not limited to sweet coatings, frostings,or glazes for ingestible products or any entity included in the Soupcategory, the Dried Processed Food category, the Beverage category, theReady Meal category, the Canned or Preserved Food category, the FrozenProcessed Food category, the Chilled Processed Food category, the SnackFood category, the Baked Goods category, the Confectionery category, theDairy Product category, the Ice Cream category, the Meal Replacementcategory, the Pasta and Noodle category, and the Sauces, Dressings,Condiments category, the Baby Food category, and/or the Spreadscategory.

In general, the Soup category refers to canned/preserved, dehydrated,instant, chilled, UHT and frozen soup. For the purpose of thisdefinition soup(s) means a food prepared from meat, poultry, fish,vegetables, grains, fruit and other ingredients, cooked in a liquidwhich may include visible pieces of some or all of these ingredients. Itmay be clear (as a broth) or thick (as a chowder), smooth, pureed orchunky, ready-to-serve, semi-condensed or condensed and may be servedhot or cold, as a first course or as the main course of a meal or as abetween meal snack (sipped like a beverage). Soup may be used as aningredient for preparing other meal components and may range from broths(consommd) to sauces (cream or cheese-based soups).

The Dehydrated and Culinary Food Category usually means: (i) Cooking aidproducts such as: powders, granules, pastes, concentrated liquidproducts, including concentrated bouillon, bouillon and bouillon likeproducts in pressed cubes, tablets or powder or granulated form, whichare sold separately as a finished product or as an ingredient within aproduct, sauces and recipe mixes (regardless of technology); (ii) Mealsolutions products such as: dehydrated and freeze dried soups, includingdehydrated soup mixes, dehydrated instant soups, dehydratedready-to-cook soups, dehydrated or ambient preparations of ready-madedishes, meals and single serve entrees including pasta, potato and ricedishes; and (iii) Meal embellishment products such as: condiments,marinades, salad dressings, salad toppings, dips, breading, battermixes, shelf stable spreads, barbecue sauces, liquid recipe mixes,concentrates, sauces or sauce mixes, including recipe mixes for salad,sold as a finished product or as an ingredient within a product, whetherdehydrated, liquid or frozen.

The Beverage category usually means beverages, beverage mixes andconcentrates, including but not limited to, carbonated andnon-carbonated beverages, alcoholic and non-alcoholic beverages, readyto drink beverages, liquid concentrate formulations for preparingbeverages such as sodas, and dry powdered beverage precursor mixes. TheBeverage category also includes the alcoholic drinks, the soft drinks,sports drinks, isotonic beverages, and hot drinks. The alcoholic drinksinclude, but are not limited to beer, cider/perry, FABs, wine, andspirits. The soft drinks include, but are not limited to carbonates,such as colas and non-cola carbonates; fruit juice, such as juice,nectars, juice drinks and fruit flavored drinks; bottled water, whichincludes sparkling water, spring water and purified/table water;functional drinks, which can be carbonated or still and include sport,energy or elixir drinks; concentrates, such as liquid and powderconcentrates in ready to drink measure. The drinks, either hot or cold,include, but are not limited to coffee or ice coffee, such as fresh,instant, and combined coffee; tea or ice tea, such as black, green,white, oolong, and flavored tea; and other drinks including flavor-,malt- or plant-based powders, granules, blocks or tablets mixed withmilk or water.

The Snack Food category generally refers to any food that can be a lightinformal meal including, but not limited to Sweet and savory snacks andsnack bars. Examples of snack food include, but are not limited to fruitsnacks, chips/crisps, extruded snacks, tortilla/corn chips, popcorn,pretzels, nuts and other sweet and savory snacks. Examples of snack barsinclude, but are not limited to granola/muesli bars, breakfast bars,energy bars, fruit bars and other snack bars.

The Baked Goods category generally refers to any edible product theprocess of preparing which involves exposure to heat or excessivesunlight. Examples of baked goods include, but are not limited to bread,buns, cookies, muffins, cereal, toaster pastries, pastries, waffles,tortillas, biscuits, pies, bagels, tarts, quiches, cake, any bakedfoods, and any combination thereof.

The Ice Cream category generally refers to frozen dessert containingcream and sugar and flavoring. Examples of ice cream include, but arenot limited to: impulse ice cream; take-home ice cream; frozen yoghurtand artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean),and rice-based ice creams.

The Confectionery category generally refers to edible product that issweet to the taste. Examples of confectionery include, but are notlimited to candies, gelatins, chocolate confectionery, sugarconfectionery, gum, and the likes and any combination products.

The Meal Replacement category generally refers to any food intended toreplace the normal meals, particularly for people having health orfitness concerns. Examples of meal replacement include, but are notlimited to slimming products and convalescence products.

The Ready Meal category generally refers to any food that can be servedas meal without extensive preparation or processing. The ready mealincludes products that have had recipe “skills” added to them by themanufacturer, resulting in a high degree of readiness, completion andconvenience. Examples of ready meal include, but are not limited tocanned/preserved, frozen, dried, chilled ready meals; dinner mixes;frozen pizza; chilled pizza; and prepared salads.

The Pasta and Noodle category includes any pastas and/or noodlesincluding, but not limited to canned, dried and chilled/fresh pasta; andplain, instant, chilled, frozen and snack noodles.

The Canned/Preserved Food category includes, but is not limited tocanned/preserved meat and meat products, fish/seafood, vegetables,tomatoes, beans, fruit, ready meals, soup, pasta, and othercanned/preserved foods.

The Frozen Processed Food category includes, but is not limited tofrozen processed red meat, processed poultry, processed fish/seafood,processed vegetables, meat substitutes, processed potatoes, bakeryproducts, desserts, ready meals, pizza, soup, noodles, and other frozenfood.

The Dried Processed Food category includes, but is not limited to rice,dessert mixes, dried ready meals, dehydrated soup, instant soup, driedpasta, plain noodles, and instant noodles. The Chill Processed Foodcategory includes, but is not limited to chilled processed meats,processed fish/seafood products, lunch kits, fresh cut fruits, readymeals, pizza, prepared salads, soup, fresh pasta and noodles.

The Sauces, Dressings and Condiments category includes, but is notlimited to tomato pastes and purees, bouillon/stock cubes, herbs andspices, monosodium glutamate (MSG), table sauces, soy based sauces,pasta sauces, wet/cooking sauces, dry sauces/powder mixes, ketchup,mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickledproducts, and other sauces, dressings and condiments.

The Baby Food category includes, but is not limited to milk- orsoybean-based formula; and prepared, dried and other baby food.

The Spreads category includes, but is not limited to jams and preserves,honey, chocolate spreads, nut based spreads, and yeast based spreads.

The Dairy Product category generally refers to edible product producedfrom mammal's milk. Examples of dairy product include, but are notlimited to drinking milk products, cheese, yoghurt and sour milk drinks,and other dairy products.

Additional examples for ingestible compositions, particularly food andbeverage products or formulations, are provided as follows. Exemplaryingestible compositions include one or more confectioneries, chocolateconfectionery, tablets, countlines, bagged selflines/softlines, boxedassortments, standard boxed assortments, twist wrapped miniatures,seasonal chocolate, chocolate with toys, alfajores, other chocolateconfectionery, mints, standard mints, power mints, boiled sweets,pastilles, gums, jellies and chews, toffees, caramels and nougat,medicated confectionery, lollipops, liquorice, other sugarconfectionery, bread, packaged/industrial bread, unpackaged/artisanalbread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanalcakes, cookies, chocolate coated biscuits, sandwich biscuits, filledbiscuits, savory biscuits and crackers, bread substitutes, breakfastcereals, rte cereals, family breakfast cereals, flakes, muesli, othercereals, children's breakfast cereals, hot cereals, ice cream, impulseice cream, single portion dairy ice cream, single portion water icecream, multi-pack dairy ice cream, multi-pack water ice cream, take-homeice cream, take-home dairy ice cream, ice cream desserts, bulk icecream, take-home water ice cream, frozen yoghurt, artisanal ice cream,dairy products, milk, fresh/pasteurized milk, full fat fresh/pasteurizedmilk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fatlong life/uht milk, semi skimmed long life/uht milk, fat-free longlife/uht milk, goat milk, condensed/evaporated milk, plaincondensed/evaporated milk, flavored, functional and other condensedmilk, flavored milk drinks, dairy only flavored milk drinks, flavoredmilk drinks with fruit juice, soy milk, sour milk drinks, fermenteddairy drinks, coffee whiteners, powder milk, flavored powder milkdrinks, cream, cheese, processed cheese, spreadable processed cheese,unspreadable processed cheese, unprocessed cheese, spreadableunprocessed cheese, hard cheese, packaged hard cheese, unpackaged hardcheese, yoghurt, plain/natural yoghurt, flavored yoghurt, fruitedyoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt,probiotic drinking yoghurt, chilled and shelf-stable desserts,dairy-based desserts, soy-based desserts, chilled snacks, fromage fraisand quark, plain fromage frais and quark, flavored fromage frais andquark, savory fromage frais and quark, sweet and savory snacks, fruitsnacks, chips/crisps, extruded snacks, tortilla/corn chips, popcorn,pretzels, nuts, other sweet and savory snacks, snack bars, granola bars,breakfast bars, energy bars, fruit bars, other snack bars, mealreplacement products, slimming products, convalescence drinks, readymeals, canned ready meals, frozen ready meals, dried ready meals,chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup,canned soup, dehydrated soup, instant soup, chilled soup, hot soup,frozen soup, pasta, canned pasta, dried pasta, chilled/fresh pasta,noodles, plain noodles, instant noodles, cups/bowl instant noodles,pouch instant noodles, chilled noodles, snack noodles, canned food,canned meat and meat products, canned fish/seafood, canned vegetables,canned tomatoes, canned beans, canned fruit, canned ready meals, cannedsoup, canned pasta, other canned foods, frozen food, frozen processedred meat, frozen processed poultry, frozen processed fish/seafood,frozen processed vegetables, frozen meat substitutes, frozen potatoes,oven baked potato chips, other oven baked potato products, non-ovenfrozen potatoes, frozen bakery products, frozen desserts, frozen readymeals, frozen pizza, frozen soup, frozen noodles, other frozen food,dried food, dessert mixes, dried ready meals, dehydrated soup, instantsoup, dried pasta, plain noodles, instant noodles, cups/bowl instantnoodles, pouch instant noodles, chilled food, chilled processed meats,chilled fish/seafood products, chilled processed fish, chilled coatedfish, chilled smoked fish, chilled lunch kit, chilled ready meals,chilled pizza, chilled soup, chilled/fresh pasta, chilled noodles, oilsand fats, olive oil, vegetable and seed oil, cooking fats, butter,margarine, spreadable oils and fats, functional spreadable oils andfats, sauces, dressings and condiments, tomato pastes and purees,bouillon/stock cubes, stock cubes, gravy granules, liquid stocks andfonds, herbs and spices, fermented sauces, soy based sauces, pastasauces, wet sauces, dry sauces/powder mixes, ketchup, mayonnaise,regular mayonnaise, mustard, salad dressings, regular salad dressings,low fat salad dressings, vinaigrettes, dips, pickled products, othersauces, dressings and condiments, baby food, milk formula, standard milkformula, follow-on milk formula, toddler milk formula, hypoallergenicmilk formula, prepared baby food, dried baby food, other baby food,spreads, jams and preserves, honey, chocolate spreads, nut-basedspreads, and yeast-based spreads. Exemplary ingestible compositions alsoinclude confectioneries, bakery products, ice creams, dairy products,sweet and savory snacks, snack bars, meal replacement products, readymeals, soups, pastas, noodles, canned foods, frozen foods, dried foods,chilled foods, oils and fats, baby foods, or spreads or a mixturethereof. Exemplary ingestible compositions also include breakfastcereals, sweet beverages or solid or liquid concentrate compositions forpreparing beverages, ideally so as to enable the reduction inconcentration of previously known saccharide sweeteners, or artificialsweeteners.

Some embodiments provide a food or beverage product comprising about 1%(w/w) of a compound of Formula (I). Some embodiments provide a food orbeverage product comprising about 1.5% (w/w) of a compound of Formula(I). Some embodiments provide a food or beverage product comprisingabout 2% (w/w) of a compound of Formula (I). Some embodiments provide afood or beverage product comprising about 2.5% (w/w) of a compound ofFormula (I). Some embodiments provide a food or beverage productcomprising about 3% (w/w) of a compound of Formula (I). Some embodimentsprovide a food or beverage product comprising about 3.5% (w/w) of acompound of Formula (I). Some embodiments provide a food or beverageproduct comprising about 4% (w/w) of a compound of Formula (I). Someembodiments provide a food or beverage product comprising about 4.5%(w/w) of a compound of Formula (I). Some embodiments provide a food orbeverage product comprising about 5% (w/w) of a compound of Formula (I).Some embodiments provide a food or beverage product comprising about5.5% (w/w) of a compound of Formula (I). Some embodiments provide a foodor beverage product comprising about 6% (w/w) of a compound of Formula(I). Some embodiments provide a food or beverage product comprisingabout 6.5% (w/w) of a compound of Formula (I). Some embodiments providea food or beverage product comprising about 7% (w/w) of a compound ofFormula (I). Some embodiments provide a food or beverage productcomprising about 7.5% (w/w) of a compound of Formula (I). Someembodiments provide a food or beverage product comprising about 8% (w/w)of a compound of Formula (I). Some embodiments provide a food orbeverage product comprising about 8.5% (w/w) of a compound of Formula(I). Some embodiments provide a food or beverage product comprisingabout 9% (w/w) of a compound of Formula (I). Some embodiments provide afood or beverage product comprising about 9.5% (w/w) of a compound ofFormula (I). Some embodiments provide a food or beverage productcomprising about 10% (w/w) of a compound of Formula (I).

Some embodiments provide a chewable composition that may or may not beintended to be swallowed. In some embodiments, the chewable compositionmay be gum, chewing gum, sugarized gum, sugar-free gum, functional gum,bubble gum including compounds as disclosed and described herein,individually or in combination.

Some embodiments provide supplements, nutraceuticals, functional foodproducts (e.g., any fresh or processed food claimed to have ahealth-promoting and/or disease-preventing properties beyond the basicnutritional function of supplying nutrients), pharmaceutical product,over the counter (OTC) product, oral care product, cosmetic productssuch as sweetened lip balms, and other personal care products includingcompounds as disclosed and described herein, individually or incombination. The sweeteners or sweetener enhancers described herein maybe used to provide a sweet flavor of any of these products. For example,in some embodiments, a compound described herein is included as anexcipient in a pharmaceutical product to mask the bitterness thereof andmake it more palatable to ingest. In some embodiments, a compounddescribed herein is included in a liquid pharmaceutical or OTC productform for ingestion. In some embodiments, a compound described herein isincluded in a solid pharmaceutical or OTC product form for ingestion.For example, the compound may be included in a coating on a tablet,capsule, or other typical pharmaceutical form.

In general, over the counter (OTC) product and oral care productgenerally refer to product for household and/or personal use which maybe sold without a prescription and/or without a visit to a medicalprofessional. Examples of the OTC products include, but are not limitedto analgesics; cough, cold and allergy remedies; antihistamines and/orallergy remedies; and combinations thereof. Cough, cold and allergyremedies include, but are not limited to decongestants, cough remedies,pharyngeal preparations, medicated confectionery, antihistamines andchild-specific cough, cold and allergy remedies; and combinationproducts. Antihistamines and/or allergy remedies include, but are notlimited to any systemic treatments for hay fever, nasal allergies,insect bites and stings. In some embodiments, the OTC product is anausea relief composition, an antacid, or a heartburn reliefcomposition.

Examples of oral hygiene product include, but are not limited to mouthcleaning strips, toothpaste, toothbrushes, mouthwashes/dental rinses,denture care, mouth fresheners, breath freshening sprays, breathfreshening drops, breath freshening concentrates, chewing gum, mouthmoisturizers, at-home teeth whiteners and dental floss.

Some embodiments provide methods of increasing the sweetness of aningestible composition, comprising combining at least one compounddescribed herein with an ingestible composition that does not alreadycomprise the compound.

Concentrates

In some embodiments, compounds as disclosed and described herein,individually or in combination, may be provided in a flavoringconcentrate formulation, e.g., suitable for subsequent processing toproduce a ready-to-use (i.e., ready-to-serve) product. By “a flavoringconcentrate formulation”, it is meant a formulation which should bereconstituted with one or more diluting medium (i.e., a “diluent”) tobecome a ready-to-use composition. The term “ready-to-use composition”is used herein interchangeably with “ingestible composition.” In oneembodiment, the ready-to-use composition includes a composition that canbe directly consumed by a human or animal. The flavoring concentrateformulation is typically used by mixing with or diluted by one or morediluting medium, e.g., any consumable or ingestible ingredient orproduct, to impart or modify one or more flavors to the diluting medium.Such a use process is often referred to as reconstitution. Thereconstitution can be conducted in a household setting or an industrialsetting. For example, a frozen fruit juice concentrate can bereconstituted with water or other aqueous medium by a consumer in akitchen to obtain the ready-to-use fruit juice beverage. In anotherexample, a soft drink syrup concentrate can be reconstituted with wateror other aqueous medium by a manufacturer in large industrial scales toproduce the ready-to-use soft drinks. Suitable diluants include, but arenot limited to, water, carbonated water, nitrogen infused water, orsolutions having the forgoing as solvents. Concentrate formulations maybe used in a variety of food, beverage, and medicinal productiontechniques. For example, the concentrate may be dosed into a compositionas part of a food or beverage manufacturing process. In someembodiments, the concentrate is dosed into an intermediate compositionto which additional ingredients or added and/or additional processing isconducted upon prior to producing the final food or beverage product.Since the flavoring concentrate formulation has the flavoring agent orflavor modifying agent in a concentration higher than the ready-to-usecomposition, the flavoring concentrate formulation is typically notsuitable for being consumed directly without reconstitution. There aremany benefits of using and producing a flavoring concentrateformulation. For example, one benefit is the reduction in weight andvolume for transportation as the flavoring concentrate formulation canbe reconstituted at the time of usage by the addition of suitablesolvent, solid or liquid.

In one embodiment, the flavoring concentrate formulation comprises i)compounds as disclosed and described herein, individually or incombination; ii) a carrier; and iii) optionally at least one adjuvant.The term “carrier” denotes a usually inactive accessory substance, suchas solvents, binders, or other inert medium, which is used incombination with the present compound and one or more optional adjuvantsto form the formulation. For example, water or starch can be a carrierfor a flavoring concentrate formulation. In some embodiments, thecarrier is the same as the diluting medium for reconstituting theflavoring concentrate formulation; and in other embodiments, the carrieris different from the diluting medium. The term “carrier” as used hereinincludes, but is not limited to, ingestibly acceptable carrier.

Suitable carriers for use in a concentrate formulation include but arenot limited to starches (e.g., food starches), maltodextrin, gums,liquid carriers, and encapsulants. Non-limiting examples of liquidcarriers include water, ethanol, propylene glycol, Triacetin, Neobee,and glycerin. Non-limiting examples of starches include modified cornstarch. Non-limiting examples of gums include Gum Aragic (Gum acadia)and Xanthan Gum. Other suitable solid carriers for a concentrateformulation include dextrose, silicon dioxide, magnesium carbonate, andtricalcium phosphate.

The term “adjuvant” denotes an additive which supplements, stabilizes,maintains, or enhances the intended function or effectiveness of theactive ingredient, such as the compound of the present invention. In oneembodiment, the at least one adjuvant comprises one or more flavoringagents. The flavoring agent may be of any flavor known to one skilled inthe art or consumers, such as the flavor of chocolate, coffee, tea,mocha, French vanilla, peanut butter, chai, or combinations thereof. Inanother embodiment, the at least one adjuvant comprises one or moresweeteners. The one or more sweeteners can be any of the sweetenersdescribed in this application. In another embodiment, the at least oneadjuvant comprises one or more ingredients selected from the groupconsisting of a emulsifier, a stabilizer, an antimicrobial preservative,an antioxidant, vitamins, minerals, fats, starches, protein concentratesand isolates, salts, and combinations thereof. Examples of emulsifiers,stabilizers, antimicrobial preservatives, antioxidants, vitamins,minerals, fats, starches, protein concentrates and isolates, and saltsare described in U.S. Pat. No. 6,468,576, the content of which is herebyincorporated by reference in its entirety for all purposes. Non-limitingexamples of stabilizers include Pectin, Xanthan Gum, CMC (CarboxylMethyl Cellulose), Polysorbate 60, Polysorbate 80, Medium ChainTriglycerides, Cellulose Gel, Cellulose Gum, Sodium caseinate, ModifiedFood Starch, Gum Arabic (Gum acacia), and Carrageenan.

In one embodiment, the present flavoring concentrate formulation can bein a form selected from the group consisting of liquid includingsolution and suspension, solid, foamy material, paste, gel, cream, and acombination thereof, such as a liquid containing certain amount of solidcontents. In one embodiment, the flavoring concentrate formulation is inform of a liquid including aqueous-based and nonaqueous-based. In someembodiments, the present flavoring concentrate formulation can becarbonated or non-carbonated. In some embodiments, the composition is asolid. In some embodiments, the solid is a powder.

Solid concentrate formulations can be prepared by any suitabletechnique, including but not limited to combining a solid productioncomposition (such as described above) with a solid carrier and anyadditional ingredients. Suitable combining techniques include dry or wetmixing, spray coating, spray drying, etc.

Liquid concentrate formulations can be prepared by any suitabletechnique, including but not limited to dissolving or suspending a solidproduction composition (such as described above) and any additionalingredients in a liquid carrier. Other suitable techniques includemixing a liquid production composition (such as described above) with aliquid carrier and any additional ingredients.

The flavoring concentrate formulation may further comprise a freezingpoint depressant, nucleating agent, or both as the at least oneadjuvant. The freezing point depressant is an ingestibly acceptablecompound or agent which can depress the freezing point of a liquid orsolvent to which the compound or agent is added. That is, a liquid orsolution containing the freezing point depressant has a lower freezingpoint than the liquid or solvent without the freezing point depressant.In addition to depress the onset freezing point, the freezing pointdepressant may also lower the water activity of the flavoringconcentrate formulation. The examples of the freezing point depressantinclude, but are not limited to, carbohydrates, oils, ethyl alcohol,polyol, e.g., glycerol, and combinations thereof. The nucleating agentdenotes an ingestibly acceptable compound or agent which is able tofacilitate nucleation. The presence of nucleating agent in the flavoringconcentrate formulation can improve the mouthfeel of the frozen Blushesof a frozen slush and to help maintain the physical properties andperformance of the slush at freezing temperatures by increasing thenumber of desirable ice crystallization centers. Examples of nucleatingagents include, but are not limited to, calcium silicate, calciumcarbonate, titanium dioxide, and combinations thereof.

In one embodiment, the flavoring concentrate formulation is formulatedto have a low water activity for extended shelf life. Water activity isthe ratio of the vapor pressure of water in a formulation to the vaporpressure of pure water at the same temperature. In one embodiment, theflavoring concentrate formulation has a water activity of less thanabout 0.85. In another embodiment, the flavoring concentrate formulationhas a water activity of less than about 0.80. In another embodiment, theflavoring concentrate formulation has a water activity of less thanabout 0.75.

In one embodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 2 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 5 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 10 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 15 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 20 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 30 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 40 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 50 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is at least 60 times of theconcentration of the compound in a ready-to-use composition. In oneembodiment, the flavoring concentrate formulation has the presentcompound in a concentration that is up to 100 times of the concentrationof the compound in a ready-to-use composition.

In some embodiments, the flavoring concentrate formulation comprises acompound described herein in a concentration from about 0.1% to about95% by weight. In some embodiments, the flavoring concentrateformulation comprises a compound described herein in a concentrationfrom about 1% to about 95% by weight. In some embodiments, the flavoringconcentrate formulation comprises a compound described herein in aconcentration from about 5% to about 95% by weight. In some embodiments,the flavoring concentrate formulation comprises a compound describedherein in a concentration from about 10% to about 95% by weight. In someembodiments, the flavoring concentrate formulation comprises a compounddescribed herein in a concentration from about 50% to about 95% byweight. In some embodiments, the flavoring concentrate formulationcomprises a compound described herein in a concentration from about 75%to about 95% by weight. In some embodiments, the compound is present inthe flavoring concentrate formulation in an amount from about 1% toabout 10% by weight. In some embodiments, the compound is present in theflavoring concentrate formulation in an amount from about 1% to about20% by weight. In some embodiments, the compound is present in theflavoring concentrate formulation in an amount from about 5% to about10% by weight. In some embodiments, the compound is present in theflavoring concentrate formulation in an amount from about 5% to about20% by weight. In some embodiments, the compound is present in theflavoring concentrate formulation in an amount from about 5% to about50% by weight.

In some embodiments, the compound is present in the flavoringconcentrate formulation in an amount greater than about 0.1%, 0.5%, 1%,2%, 5%, 10%, 20%, 30%, 50%, 75%, 90%, or 95% by weight.

In some embodiments, the flavoring concentrate formulation has a pH ofless than or equal to 7. In some embodiments, the flavoring concentrateformulation has a pH of less than 7. In some embodiments, thecomposition has a pH greater than or equal to 7. In some embodiments,the flavoring concentrate formulation has a pH of greater than 7. Insome embodiments, the flavoring concentrate formulation has a pH between6 and 10, between 6 and 9, between 6 and 8, between 6 and 7, between 1and 7, between 1 and 6, between 1 and 5, between 1 and 4, between 1 and3, or between 1 and 2. In some embodiments, the flavoring concentrateformulation has a pH of about 1, of about 1.5, of about 2, of about 2.5,of about 3, of about 3.5, of about 4, of about 4.5, of about 5, of about5.5, of about 6, of about 6.5, or of about 7.

Some embodiments provide a method of preparing an ingestible compositioncomprising reconstituting or otherwise diluting the flavoringconcentrate formulation to form the ingestible composition. In someembodiments, the reconstitution or dilution comprises combining theflavoring concentrate formulation with one or more ingestible acceptableingredients. Some methods of preparing a food or beverage productincludes combining a first plurality of ingestibly acceptableingredients to form an intermediate mixture followed by dispensing adose of a concentrate as described above into the intermediate mixture.Some embodiments, include further adding one or more ingestiblyacceptable ingredients. In general, the various ingredients andconcentrate may be combined in any suitable order and technique.

Table Top Sweetener

Some embodiments include a table top sweetener that can be added to afood or beverage product to increase the sweetness thereof. Accordingly,some embodiments include a compound according to formula (I), andparticularly one or more of Compounds 1-35 described herein, in aready-to-use sweetener composition. In some embodiments, the compositionincludes a bulking agent or diluent to dilute the concentration of thecompound in the composition. In some embodiments, the bulking agent isselected from one or more of maltodextrin, dextro-maltodextrin blends,corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol,xylose, ribulose, mannose, mannitol, galactitol, lactitol, isomalt,maltose, tagatose, lactose, inulin, glycerol, propylene glycol,polydextrose, fructooligosaccharides, cellulose, cellulose derivatives,erythritol, and combinations thereof. In some embodiments, the bulkingagent is a starch. In some embodiments, the bulking agent is a gum. Insome embodiments, the bulking agent is selected from Gum Arabic (Gumacacia), Maltodextrin, Modified Corn Starch, Dextrose, Silicon dioxide,Magnesium carbonate, and Tricalcium phosphate, and combinations thereof.

In some embodiments, the compound described herein and the bulking agentare both in solid particulate form in the table top sweetenercomposition. In some such embodiments, the particles of the compound andthe bulking agent are uniformly mixed together with any otheringredients in the composition so that the compound is present at adiluted concentration. The particles of the compound and the bulkingagent may be formed by any suitable means, including by grinding,milling, spray drying, spray agglomeration, fluid bed agglomeration, andwet or dry granulation, which may be performed on each agent separatelyor at the same time. In other embodiments, a compound described hereinis coated onto the surface of solid particles of the bulking agent. Insome such embodiments, the compound is coated onto the surface ofparticles of the bulking agent using any suitable technique, includingspray-drying a solution of the compound onto the bulking agentparticles. In still other embodiments, each particle in a particulatecomposition includes both the compound and the bulking agent uniformlymixed. For example, particles may be formed from a solution comprisingboth the compound described herein and the bulking agent.

In various embodiments, the particles in the composition have an averageparticle size between 200 μm and 2 mm, between 200 μm and 500 μm,between 500 μm and 700 μm, or between 800 μm and 1.5 mm.

In other embodiments, the table top sweetener may be in the form oftablet, cube, or pellet, which may be formed using molds, compression ofsolid particles, or any other suitable means. In still otherembodiments, the table top sweetener is in liquid form, such as asuspension, solution, or syrup.

In various embodiments, the weight ratio of the compound describedherein to the bulking agent is from 1:1000 to 1:1, from 1:800 to 1:2,from 1:500 to 1:10, from 1:400 to 1:15, from 1:300 to 1:20, from 1:200to 1:30, from 1:175 to 1:50, from 1:150 to 1:75, from 1:125 to 1:80, andfrom 1:110 to 1:90. In various embodiments, the weight percent of thecompound described herein in the composition is greater than 300 ppm,greater than 500 ppm, greater than 800 ppm, greater than 0.1%, greaterthan 0.2%, 0.5%, greater than 1%, greater than 2%, greater than 3%, andgreat than 5%. In various embodiments, the weight percent of thecompound described herein in the composition is from 500 ppm to 5%, from800 ppm to 3%, from 0.1% to 3%, from 0.5% to 3%, or from 0.5% to 2%.

In various embodiments, the weight percent of the bulking agent in thecomposition is greater than 30%, greater than 40%, greater than 50%,greater than 60%, greater than 70%, greater than 80%, greater than 90%,greater than 95%, greater than 98%, greater than 99%, or greater than99.5%. In various embodiments, the weight percent of the bulking agentin the composition is from 20% to 99%, from 20% to 95%, from 30% to 95%,from 40% to 95%, from 50% to 90%, from 60% to 80%, from 50% to 80%, from5% to 50%, from 5% to 30%, from 10% to 40%, or from 10% to 30%.

In some embodiments, the table top sweetener additionally includes ananti-caking agent. Suitable anti-caking agents include, but are notlimited to cream of tartar, tricalcium phosphate, powdered cellulose(including microcrystalline cellulose), magnesium stearate, sodiumbicarbonate, sodium ferrocyanide, potassium ferrocyanide, calciumferrocyanide, sodium silicate, silicon dioxide, calcium silicate,magnesium trisilicate, talcum powder, sodium aluminosilicate, potassiumaluminum silicate, calcium aluminosilicate, bentonite, aluminumsilicate, stearic acid, polydimethylsiloxane.

In some embodiments, the table top sweetener is included in a portioncontrol packet or sachet. In some embodiments, the packet or sachet isdesigned for single-use. The packet or sachet may be in any suitableshape or dimension. Various embodiments include a packet or sachethaving a width between 0.2 inches and 2 inches or a width between 0.5inches and 1 inch and a length between 1 inch and 5 inches or a lengthbetween 1.5 inches and 3 inches. In various embodiments, the packet orsachet contains between 0.5 g and 3 g or between 0.75 g and 1.5 g of thetable top sweetener composition.

One embodiment for making powder or granulated table top sweetenercompositions include fluid bed agglomeration processes. Finely dividedparticles of a solution are sprayed onto a fluidized bed of particlesunder moisture and temperature conditions which promote formation of anagglomerate. The solution comprises the sweetener compound and a bindingagent. The spray rate can be modified to control the average particlesize. Following the spraying of the particles, the particles are allowedto dry and may optionally be screened to control the particle sizedistribution.

In another method for making a powder or granulated tabletop sweetenercomposition comprises combining at least one sweetener, bulking agent,and/or anti-caking agent with an aqueous solution to form a aqueoussuspension that is thoroughly blended. The suspension is heated toapproximately 50 to 90° C. under vacuum to remove the water whileavoiding decomposition of the materials. Finally, the mixture is milledto the desired particle size.

Flavor Modifying Compounds and Compositions

In some embodiments, the compounds disclosed and described herein can beused as a flavor modifying compound (e.g., as a sweet flavor enhancingcompound). Some such embodiments include compositions further comprisingone or more sweeteners in combination with the one or more flavormodifying compound. In some embodiments, the compositions are used foringestible or non-ingestible products, such as the compositions,products, and concentrates discussed above.

In some embodiments, the compositions can be used for modulating achemosensory receptor and/or its ligand, including modulating theactivity, structure, function, expression, and/or modification of achemosensory receptor as well as modulating, treating, or takingprophylactic measure of a condition, e.g., physiological or pathologicalcondition, associated with a chemosensory receptor. In general, aphysiological or pathological condition associated with a chemosensoryreceptor includes a condition, disease, or disorder associated with thechemosensory receptor and/or its ligand, e.g., gastrointestinaldisorders, metabolic disorders, functional gastrointestinal disorders,etc. In some embodiments, the composition increases or enhances sweetflavor. In some embodiments, the composition modulates a sweet receptorand/or its ligand expressed in a place of the body other than the tastebuds, such as an internal organ. In some embodiments, the compositioncan increase or enhance the sweet taste of ingestible product bycontacting the ingestible product with one or more of the presentcompositions to form a modified composition. In some embodiments, thecomposition can increase or enhance the sweet taste of ingestibleproduct by being mixed with the ingestible product with one or more ofthe present compositions to form a modified composition. In someembodiments, the composition can modulate the sweet receptors and/ortheir ligands expressed in the body other than in the taste buds.

In some embodiments, the present compositions have sucrose modifyingbehavior and/or sweet agonist behavior in vitro and/or in vivo (e.g., asshown in sensory studies). In some embodiments, the present compositionsdemonstrate a favorable side-taste profile in vivo.

Whether or not a composition exhibits sweet modifying/agonist effectscan be determined by any suitable test method. For example, thecomposition comprising one or more sweeteners in combination with aflavor modifying compound can be evaluated in a sensory test using ahuman taste panel.

In some embodiments, the composition may be diluted before being tested.In some embodiments, the composition is diluted for about 2 times, about5, about 10, about 50, about 100, about 200, about 300, about 400, about500, about 1000, or more times before being tested.

The tests can be conducted with and/or without additives. In someembodiments, the composition is tested to evaluate the sweet enhancementto one or more additives. In the test, the participants can providetheir impression as to the similarities of the characteristics of thesweetener compositions, with and/or without additives, with thosecomprising sugar. A suitable procedure for determining whether acomposition has a more sugar-like taste is through the use of a panel ofassessors, who measure the sweetness of the compositions.

Some embodiments provide an ingestible product containing a sufficientamount of one or more sweet flavor enhancers to significant enhance thesweetness of the ingestible product. In some embodiments, the ingestibleproduct is a food or beverage product.

Some embodiments provide methods of increasing the sweetness of aningestible product, comprising contacting an ingestible product with acomposition comprising one or more sweetness enhancers and one or moresweeteners. Some embodiments provide methods of increasing the sweetnessof an ingestible product, comprising mixing an ingestible product with acomposition comprising one or more sweetness enhancers and one or moresweeteners. In some embodiments, the one or more sweeteners are asdescribed herein. In some embodiments, the one or more sweeteners areselected from one or more compounds of Formula (I). In some embodiments,the one or more sweeteners is a sweetener described above. In someembodiments, the one or more sweetener enhancer is a compound disclosedand described herein (i.e., a compound according to Formula (I)).

In some embodiments, the compound of Formula (I) is one of Compounds1-35.

Some embodiments provide a method of enhancing sweetness of a sweetener,comprising combining one or more compounds of Formula (I), or acomposition comprising one or more compounds of Formula (I), with thesweetener. In some embodiments, the compound of Formula (I) is one ofCompounds 1-35.

In some embodiments, the sweetener may be common saccharide sweeteners,e.g., sucrose, fructose, glucose, and sweetener compositions comprisingnatural sugars, such as corn syrup (including high fructose corn syrup)or other syrups or sweetener concentrates derived from natural fruit andvegetable sources; rare natural sugars including D-allose, D-psicose,L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, andD-leucrose; semi-synthetic “sugar alcohol” sweeteners such aserythritol, isomalt, lactitol, mannitol, sorbitol, xylitol,maltodextrin, and the like; and artificial sweeteners such as aspartame,saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In someembodiments, the sweetener may be selected from the group consisting ofcyclamic acid, mogroside, tagatose, maltose, galactose, mannose,sucrose, fructose, lactose, neotame and other aspartame derivatives,glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt,hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH),stevioside, rebaudioside A and other sweet Stevia-based glycosides,carrelame and other guanidine-based sweeteners.

In some embodiments, the compound of Formula (I) and the sweetener arepresent in a ratio of about 1:100,000 to 100,000:1, or any ratio inbetween. In some embodiments, the compound of Formula (I) and thesweetener are present in a ratio of about 1:90,000, about 1:80,000,about 1:70,000, about 1:60,000, about 1:50,000, about 1:40,000, about1:30,000, about 1:20,000, about 1:10,000, 1:9,000, about 1:8,000, about1:7,000, about 1:6,000, about 1:5,000, about 1:4,000, about 1:3,000,about 1:2,000, about 1:1,000, about 1:900, about 1:800, about 1:700,about 1:600, about 1:500, about 1:450, about 1:400, about 1:350, about1:300, about 1:250, about 1:200, about 1:150, about 1:100, about 1:90,about 1:85, about 1:80, about 1:75, about 1:70, about 1:65, about 1:60,about 1:55, about 1:50, about 1:45, about 1:40, about 1:35, about 1:30,about 1:25, about 1:20, about 1:19, about 1:18, about 1:17, about 1:16,about 1:15, about 1:14, about 1:13, about 1:12, about 1:11, about 1:10,about 1:9, about 1:8, about 1:7, about 1:6, about 1:5, about 1:4, about1:3, about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1,about 6:1, about 7:1, about 8:1, about 9:1, about 10:1, about 11:1,about 12:1, about 13:1, about 14:1, about 15:1, about 16:1, about 17:1,about 18:1, about 19:1, about 20:1, about 25:1, about 30:1, about 35:1,about 40:1, about 45:1, about 50:1, about 55:1, about 60:1, about 65:1,about 70:1, about 75:1, about 80:1, about 85:1, about 90:1, about 95:1,about 100:1, about 150:1, about 200:1, about 250:1, about 300:1, about350:1, about 400:1, about 450:1, about 500:1, about 600:1, about 700:1,about 800:1, about 900:1, about 1,000:1, about 1,000:1, about 2,000:1,about 3,000:1, about 4,000:1, about 5,000:1, about 6,000:1, about7,000:1, about 8000:1, about 9,000:1, about 10,000:1, about 20,000:1,about 30,000:1, about 40,000:1, about 50,000:1, about 60,000:1, about70,000:1, about 80,000:1, about 90,000:1, about 100,000:1, or any ratioin between.

In some embodiments, the sweetener may combinations of two or moresweeteners as disclosed herein. In some embodiments, the sweetener maycombinations of two, three, four or five sweeteners as disclosed herein.In some embodiments, the sweetener may be a sugar. In some embodiments,the sweetener may be a combination of one or more sugars and othernatural and artificial sweeteners. In some embodiments, the sweetener isa sugar. In some embodiments, the sugar is cane sugar. In someembodiments, the sugar is beet sugar. In some embodiments, the sugar maybe sucrose, fructose, glucose or combinations thereof (for example, highfructose corn syrup). In some embodiments, the sugar may be sucrose. Insome embodiments, the sugar may be a combination of fructose andglucose. In some embodiments, the sugar may be a combination of about55% fructose and about 42% glucose. In some embodiments, the sugar maybe a combination of about 42% fructose and about 53% glucose. In someembodiments, the sugar may be a combination of about 90% fructose andabout 10% glucose. In some embodiments, the sweetener may be a raresugar. In some embodiments, the rare sugar is selected from the groupconsisting of D-allose, D-psicose, L-ribose, D-tagatose, L-glucose,L-fucose, L-arbinose, D-turanose, D-leucrose and combinations thereof.In some embodiments, the rare sugar is D-psicose. In some embodiments,the rare sugar is D-tagatose. In some embodiments, the sweetener is anartificial sweetener. In some embodiments, the artificial sweetener maybe sucralose.

In some embodiments, compounds as disclosed and described herein,individually or in combination, can be used at its ligand enhancingconcentrations, e.g., very low concentrations on the order of a fewparts per million, in combination with one or more known sweeteners,natural or artificial, so as to reduce the concentration of the knownsweetener required to prepare an ingestible composition having thedesired degree of sweetness.

In some embodiments, compounds as disclosed and described herein,individually or in combination, can enhance the sweetness of a sweetenerunder a broad range of pH, e.g., from lower pH to neutral pH. The lowerand neutral pH includes, but is not limited to, a pH from about 1.5 toabout 8.5; from about 3.0 to about 8.0; from about 3.5 to about 7.5; andfrom about 4.0 to about 7. In certain embodiments, compounds asdisclosed and described herein, individually or in combination, canenhance the perceived sweetness of a fixed concentration of a sweetenerin taste tests at a compound concentration of about 5 μM, 4 μM, 3 μM, 2μM, or 1 μM at both low to neutral pH value. In certain embodiments, theenhancement factor of the compounds as disclosed and described herein,individually or in combination, at the lower pH is substantially similarto the enhancement factor of the compounds at neutral pH. Suchconsistent sweet enhancing property under a broad range of pH allow abroad use in a wide variety of foods and beverages of the compounds asdisclosed and described herein, individually or in combination. In someembodiments, the sweetener may be common saccharide sweeteners, e.g.,sucrose, fructose, glucose, and sweetener compositions comprisingnatural sugars, such as corn syrup (including high fructose corn syrup)or other syrups or sweetener concentrates derived from natural fruit andvegetable sources; rare natural sugars including D-allose, D-psicose,L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, andD-leucrose; semi-synthetic “sugar alcohol” sweeteners such aserythritol, isomalt, lactitol, mannitol, sorbitol, xylitol,maltodextrin, and the like; and artificial sweeteners such as aspartame,saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In someembodiments, the sweetener may be selected from the group consisting ofcyclamic acid, mogroside, tagatose, maltose, galactose, mannose,sucrose, fructose, lactose, neotame and other aspartame derivatives,glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt,hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH),stevioside, rebaudioside A and other sweet Stevia-based glycosides,carrelame and other guanidine-based sweeteners. In some embodiments, thesweetener may combinations of two or more sweeteners as disclosedherein.

In some embodiments, a compound according to Formula I (for example, oneor more of Compounds 1-35) are used as a sweetener in combination with aflavor enhancer (e.g., a sweet flavor enhancer) and optionally one ormore additional sweeteners (such as the sweeteners described above).

In some embodiments, the sweet flavor enhancers are selected from one ormore compounds disclosed in PCT Application Publication Nos. WO2016/073251; WO2008/154221; WO2005/015158; WO2005/041684; WO2006/084186;WO2006/138512; WO2007/124152; WO2009/100333; WO2009/111447;WO2010/014666; WO2010/014813; WO2011/123693; WO2012/021837;WO2012/061698; WO2013/025560; WO2014/130582; WO2014/025706; andWO2014/130513, each of which is herein incorporated by reference intheir entirety, including any drawings.

In some embodiments, the sweetness enhancer is a compound defined byformula A:

or a salt or solvate thereof.

In some embodiments, the sweetness enhancer is a compound defined byformula B:

or a salt or solvate thereof.

In some embodiments, the sweetness enhancer is a compound defined byformula C:

or a tautomer or salt thereof,wherein, R¹ and R² are independently C₁ to C₄ alkyl; or alternatively,R¹ and R², together with the carbon atom to which they are attached,form a C₃ to C₇ cycloalkyl; R is hydrogen or C₁ to C₆ alkyl; and Het isheteroaryl or substituted heteroaryl.

In one embodiment of Formula (C), R is hydrogen.

In one embodiment of Formula (C), R¹ and R² are both methyl, ethyl, orpropyl. That is, R¹ and R² are the same and are methyl, ethyl, orpropyl.

In one embodiment of Formula (C), wherein R¹ and R², together with thecarbon atom to which they are attached, form cyclopropyl, cyclobutyl,cylclopentyl, or cyclohexyl.

In one embodiment of Formula (C), wherein Het is an optionallysubstituted monocyclic five or six-membered heteroaryl containing one ormore heteroatoms selected from the group of N, O, and S. By “optionallysubstituted”, it is meant that the monocyclic five or six-memberedheteroaryl can be unsubstituted or substituted.

In one embodiment of Formula (C), wherein Het is selected from the groupconsisting of pyridine, substituted pyridine, pyrimidine, substitutedpyrimidine, pyrazine, substituted pyrazine, pyridazine, substitutedpyridazine, triazine, and substituted triazine.

In one embodiment of Formula (C), wherein Het is an optionallysubstituted bicyclic eight to twelve-membered heteroaryl containing oneor more heteroatoms selected from the group of N, O, and S. By“optionally substituted” in this context, it is meant that the bicycliceight to twelve-membered heteroaryl can be unsubstituted or substituted.

In one embodiment of Formula (C), wherein Het is tetrazolopyridine,e.g., tetrazolo[1,5-a]pyridine; triazolopyridine, e.g.,[1,2,4]triazolo[4,3-a]pyridine; purine, e.g., 9H-purine;pyrazolopyridine, e.g., 1H-pyrazolo[3,4-b]pyridine; quinoline,isoquinoline, isoxazolopyridine, e.g., isoxazolo[5,4-b]pyridine; orquinolinone, e.g., quinolin-2(1H)-one; each of which is optionallysubstituted. By “optionally substituted” in this context, it is meantthat the Het can be unsubstituted or substituted.

In one embodiment of Formula (C), Het is unsubstituted or substitutedwith one, two, three, or four substituents independently selected fromthe group consisting of halo, cyano, hydroxyl, N-oxide, amine,substituted amine, alkoxy, substituted alkoxy, aryloxy, substitutedaryloxy, acyl, sulfonamide, ester, alkyl, substituted alkyl,heteroalkyl, substituted heteroalkyl, aryl, substituted aryl, arylalkyl,substituted arylalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, carbocyclyl, substitutedcarbocyclyl, heterocyclyl, and substituted heterocyclyl; oralternatively, two of the substituents, taken together with the ringatoms of Het to which they are bound, form a carbocyclyl orheterocyclyl.

In some embodiments, the sweetness enhancer is a compound defined byformula D:

or a tautomer or salt thereof,wherein, R¹ and R² are independently C1 to C4 alkyl; or alternatively,R¹ and R², together with the carbon atom to which they are attached,form a C3 to C7 cycloalkyl; n is 0, 1, 2, or 3; and R³ is halo, cyano,hydroxyl, amine, substituted amine, alkoxy, substituted alkoxy, aryloxy,substituted aryloxy, acyl, sulfonamide, ester, alkyl, substituted alkyl,heteroalkyl, substituted heteroalkyl, aryl, substituted aryl, arylalkyl,substituted arylalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, carbocyclyl, substitutedcarbocyclyl, heterocyclyl, or substituted heterocyclyl.

In one embodiment of Formula (D), R¹ and R² are both methyl, ethyl, orpropyl. That is, R¹ and R² are the same and are methyl, ethyl, orpropyl.

In one embodiment of Formula (D), R¹ and R², together with the carbonatom to which they are attached, form cyclopropyl, cyclobutyl,cylclopentyl, or cyclohexyl.

In some embodiments, the sweetness enhancer is a compound defined byformula E:

or a tautomer or salt thereof,wherein, R¹ and R² are both methyl, ethyl, or propyl; or alternatively,R¹ and R², together with the carbon atom to which they are attached,form cyclopropyl, cyclobutyl, cylclopentyl, or cyclohexyl; n is 0, 1, 2,or 3; and R³ is halo, cyano, hydroxyl, amine, substituted amine, alkoxy,substituted alkoxy, aryloxy, substituted aryloxy, acyl, sulfonamide,ester, alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,aryl, substituted aryl, arylalkyl, substituted arylalkyl, heteroaryl,substituted heteroaryl, heteroarylalkyl, substituted heteroarylalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, or substitutedheterocyclyl.

In some embodiments, the sweetness enhancer is a compound defined byformula F:

or a tautomer or salt thereof,or a salt or solvate thereof; whereinA is an optionally substituted four, five, six, seven, or eight-memberedazacyclic ring;X is a covalent bond or —NR¹—;R¹ is hydrogen or C1 to C6 alkyl; andY is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In one embodiment of Formula (F), X is NH.

In one embodiment of Formula (F), X is a covalent bond.

In one embodiment of Formula (F), A is an optionally substituted five,six, or seven-membered azacyclic ring. In one embodiment of Formula (F),A is an optionally substituted six-membered azacyclic ring. In oneembodiment of Formula (F), A is an optionally substituted piperidine.

In some embodiments, the sweetness enhancer is a compound defined byformula G:

or a tautomer or salt thereof,wherein,m is 1, 2, 3, 4, 5, or 6;n is 0, 1, 2, or 3; with the proviso that m+n is more than 1 and lessthan 7;q is 0, 1, 2, 3, 4, 5, or 6; with the proviso that q is less than m+n;X is a covalent bond or —NR¹—;R¹ is hydrogen or C1 to C6 alkyl;Y is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl; and each R² is independently selected fromthe group consisting of alkyl, heteroalkyl, halo, hydroxyl, alkoxy,amino, alkylamino, cyano, nitro, haloalkyl, carboxylic acid, amide,ester, acyl, thiol, alkylthio, and sulfonamide.

In one embodiment of Formula (G), X is NH.

In one embodiment of Formula (G), X is a covalent bond.

In one embodiment of Formula (G), m is 1, 2, 3, or 4; and n is 0, 1, or2.

In one embodiment of Formula (G), q is 1, 2, or 3.

In one embodiment of Formula (G), q is 0.

In one embodiment of Formula (G), m is 4, and n is 0; or m is 3, and nis 1; or m and n are both 2.

In some embodiments, the sweetness enhancer is a compound defined byformula (H):

or a tautomer or salt thereof,wherein,Y is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In some embodiments, the sweetness enhancer is a compound defined byformula (J):

or a tautomer or salt thereof,wherein,Y is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In some embodiments, the sweetness enhancer is a compound defined byformula (K):

or a tautomer or salt thereof,

wherein,

Y is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In some embodiments, the sweetness enhancer is a compound defined byformula (A1):

or a tautomer or salt thereof,

wherein,

Y is alkyl, substituted alkyl, heteroalkyl, substituted heteroalkyl,carbocyclyl, substituted carbocyclyl, heterocyclyl, substitutedheterocyclyl, aryl, substituted aryl, heteroaryl, substitutedheteroaryl, aralkyl, substituted aralkyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In some embodiments, the sweetness enhancer is a compound defined byformula (B1):

or a tautomer or salt thereof,wherein:A is —OR¹, —NR¹C(O)R², —NHOR¹, —NR¹R², —NR¹CO₂R², —NR¹C(O)NR²R³,—NR¹C(S)NR²R³ or —NR¹C(═NH)NR²R³;B is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —OR⁴, —S(O)_(a)R⁴,—NR⁴R⁵, —C(O)NR⁴R⁵, —CO₂R⁴, —NR⁴CO₂R⁵, —NR⁴C(O)NR⁵R⁶, —NR⁴C(S)NR⁵R⁶,—NR⁴C(═NH)NR⁵R⁶, —SO₂NR⁴R⁵, —NR⁴SO₂R⁵, —NR⁴SO₂NR⁵R⁶, —B(OR⁴)(OR⁵),—P(O)(OR⁴)(OR⁵), or —P(O)(R⁴)(OR⁵);C is —OR⁷, —S(O)_(b)R⁷, SO₃R⁷, —C(O)NR⁷R₈, —CO₂R⁷, —NR⁷CO₂R₈,—NR⁷C(O)NR₈R⁹, —NR⁷C(═NH)NR₈R⁹, —SO₂NR⁷R₈, —NR⁷SO₂R₈, —NR⁷SO₂NR₈R⁹,—B(OR⁷)(OR₈), —P(O)(OR⁷)(OR₈), —P(O)(R⁷)(OR₈), or heteroaryl; a and bare independently 0, 1 or 2; andR¹, R², R³, R⁴, R⁵, R₆, R⁷, R₈, and R⁹ are independently hydrogen,alkyl, substituted alkyl, aryl, substituted aryl, arylalkyl, substitutedarylalkyl, acyl, substituted acyl, heteroalkyl, substituted heteroalkyl,heteroaryl, substituted heteroaryl, heteroarylalkyl or substitutedheteroarylalkyl; or alternatively, R¹ and R², R² and R³, R⁴ and R⁵, R⁵and R⁶, R⁷ and R₈, or R₈ and R⁹, together with the atoms to which theyare bonded, form a cycloheteroalkyl or substituted cycloheteroalkylring;H is —C(R²¹)— or —N—;I is —C(R²²) or —N—;J is —C(R²³)— or —N—;K is —C(R²⁴)— or —N—;R²¹ is hydrogen, alkyl, substituted alkyl, halo, —CN, —OR²⁵;R²² is hydrogen, alkyl, substituted alkyl, halo, —CN, —OR²⁷;R²³ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, halo,heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl, substituted heteroarylalkyl, —CN, —OR²⁹,—S(O)_(f)R²⁹, —OC(O)R²⁹, —NR²⁹R³⁰, —C(O)NR²⁹R³⁰, —CO₂R²⁹, —SO₂NR²⁹R³⁰,—NR²⁹SO₂ R³⁰, —B(OR²⁹)(OR³⁰), —P(O)(OR²⁹)(OR³⁰) or —P(O)(R²⁹)(OR³⁰);R²⁴ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, halo,heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl, substituted heteroarylalkyl, —CN, —OR³¹,—S(O)_(g)R³¹, —OC(O)R³¹, —NR³¹R³², —C(O)NR³¹R³², —C(O)R³¹, —CO₂R³¹,—SO₂NR³¹R³², —NR³¹SO₂R³², —B(OR³¹)(OR³²), —P(O)(OR³)(OR³²) or—P(O)(R³¹)(OR³²); or alternatively R²³ and R²⁴, taken together with theatom to which they are attached, form a cycloalkyl, substitutedcycloalkyl, cycloheteroalkyl, or substituted cycloheteroalkyl ring; fand g are independently 0, 1 or 2; andR²⁵, R²⁷, R²⁹, R³⁰, R³¹, and R³² are independently hydrogen, alkyl,substituted alkyl, aryl, substituted aryl, arylalkyl, substitutedarylalkyl, acyl, substituted acyl, heteroalkyl, substituted heteroalkyl,heteroaryl, substituted heteroaryl, heteroarylalkyl, or substitutedheteroarylalkyl; or alternatively R²⁵ and R²⁷, R²⁷ and R²⁹, R²⁹ and R³⁰,R²⁹ and R³¹, or R³¹ and R³², together with the atoms to which they areattached, form a cycloheteroalkyl or substituted cycloheteroalkyl ring;with the proviso that at most, two of H, I, J and K are —N—.

In some embodiments, the sweetness enhancer is a compound defined byformula (C1):

or a tautomer or salt thereof,whereinA is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —OR⁹, —NO₂,—S(O)_(c)R⁹, —NOR⁹, —NHOR⁹, —NR⁹COR¹⁰, —NR⁹R¹⁰, —CONR⁹R¹⁰, —CO₂R⁹ or—NR⁹CO₂R¹⁰;R¹⁷ is hydrogen, alkyl, substituted alkyl, arylalkyl, or substitutedarylalkyl;X¹ is —CH₂—, —O—, —NR⁹—, —S—, —S(O)—, or —S(O)₂—;X² is alkylene, substituted alkylene, heteroalkylene, or substitutedheteroalkylene;m is 0 or 1;Y¹ is heteroaryl, substituted heteroaryl, cycloheteroalkyl, substitutedcycloheteroalkyl, or

X³ and X⁵ are independently a covalent bond, —O— or —NR⁹—;X⁴ is O, NR⁹, N—OR⁹, or S;R^(x) is halo, —NO₂, —CN, —OH, —NH₂, alkyl, substituted alkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl or substituted heteroarylalkyl;n is 0, 1, 2, or 3;R^(y) is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, heteroalkyl, substituted heteroalkyl,heteroaryl, substituted heteroaryl, heteroarylalkyl or substitutedheteroarylalkyl, —NR⁹R¹⁰; andeach R⁹ and R¹⁰ is independently hydrogen, alkyl, substituted alkyl,aryl, substituted aryl, arylalkyl, substituted arylalkyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl or substituted heteroarylalkyl; with the proviso thatwhen X¹ is —O— or —S—, and m is zero; then X³ is not —O—.

In some embodiments, the sweetness enhancer is a compound defined byformulae (D1) or (E1):

or a tautomer or salt thereof, wherein: A is —OR¹, —NR¹C(O)R², —NHOR¹,—NR¹R², —NR¹CO₂R², —NRC(O)NR²R³, —NRC(S)NR²R³ or —NR¹C(═NH)NR²R³; B ishydrogen, alkyl, substituted alkyl, aryl, substituted aryl, arylalkyl,substituted arylalkyl, acyl, substituted acyl, heteroalkyl, substitutedheteroalkyl, heteroaryl, substituted heteroaryl, heteroarylalkyl,substituted heteroarylalkyl, —CN, —OR⁴, —S(O)_(a)R⁴, —NR⁴R⁵, —C(O)NR⁴R⁵,—CO₂R⁴, —NR⁴CO₂R⁵, —NR⁴C(O)NR⁵R⁶, —NR⁴C(S)NR⁵R⁶, —NR⁴C(═NH)NR⁵R⁶,—SO₂NR⁴R⁵, —NR⁴SO₂R⁵, —NR⁴SO₂NR⁵R⁶, —B(OR⁴)(OR⁵), —P(O)(OR⁴)(OR⁵), or—P(O)(R⁴)(OR⁵); is —OR⁷, —S(O)_(b)R⁷, SO₃R⁷, —C(O)NR⁷R₈, —CO₂R⁷,—NR⁷CO₂R₈, —NRC(O)NR₈R⁹, —NRC(═NH)NR₈R⁹, —SO₂NR⁷R₈, —NR⁷SO₂R₈,—NR⁷SO₂NR₈R⁹, —B(OR⁷)(OR₈), —P(O)(OR⁷)(OR₈), —P(O)(R⁷)(OR₈), orheteroaryl (for example, tetrazole); D is an aryl, substituted aryl,heteroaryl, substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl or substituted cycloheteroalkyl ring wherein the ringis optionally fused to another aryl, substituted aryl, heteroaryl,substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl, or substituted cycloheteroalkyl ring; a and b areindependently 0, 1 or 2; and R¹, R², R³, R⁴, R, R⁶, R⁷, R₈, and R⁹ areindependently hydrogen, alkyl, substituted alkyl, aryl, substitutedaryl, arylalkyl, substituted arylalkyl, acyl, substituted acyl,heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl or substituted heteroarylalkyl; oralternatively, R¹ and R², R² and R³, R⁴ and R⁵, R⁵ and R⁶, R⁷ and R₈, orR₈ and R⁹, together with the atoms to which they are bonded, form acycloheteroalkyl or substituted cycloheteroalkyl ring.

In some embodiments, the sweetness enhancer is a compound defined byformula (F1):

or a salt or tautomer thereof, wherein:R¹ may be hydrogen or C₁₋₆ alkyl optionally substituted with C₁₋₆ alkoxyor —OH;R² may be selected from the group consisting of hydrogen, —OH,optionally substituted C_(1_6) alkoxy, C₁₋₆ alkyl optionally substitutedwith C₁₋₆ alkoxy;R³ may be selected from the group consisting of hydrogen, —OH,optionally substituted C₁₋₆ alkyl, optionally substituted C₃₋₇carbocyclyl, optionally substituted C₁₋₆ alkoxy, —(CH₂)_(n)NHC(═O)R⁴,—(CH₂)_(n)NR⁵R⁶, and —(CH₂)_(n)C(═O)NR⁵R⁶; n may be 0, 1, 2 or 3;R⁴ may be selected from the group consisting of optionally substitutedC₃₋₇ carbocyclyl, optionally substituted aryl, optionally substituted5-10 membered heteroaryl, optionally substituted 3-10 memberedheterocyclyl and substituted C₁₋₆ alkyl;R⁵ may be selected from the group consisting of hydrogen, optionallysubstituted C₁₋₆ alkyl, optionally substituted C₃₋₇ carbocyclyl,optionally substituted aryl, and optionally substituted 5-10 memberedheteroaryl; andR⁶ may be selected from the group consisting of hydrogen, substitutedC₁₋₆ alkyl, optionally substituted C₃₋₇ carbocyclyl, optionallysubstituted aryl and optionally substituted 5-10 membered heteroaryl,with the proviso that when both R² and R³ are hydrogen then R¹ is notmethyl or —CH₂OH.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (G1):

or a salt, hydrate, solvate or N-oxide thereof wherein:

G forms a single bond with either D or E and a double bond with theother of D or E;

R1 is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR³,—S(O)_(a)R³, —NR³R⁴,

—CONR³R⁴, —CO₂R³, —NR³CO₂R⁴, —NR³CONR⁴R⁴, —NR³CSNR⁴R⁵ or—NR³C(═NH)NR⁴R⁵,

—SO₂NR²R³, —NR²SO₂R³, —NR²SO₂ NR³R⁴, —B(OR²)(OR³), —P(O)(OR²)(OR³) or—P(O)(R²)(OR³);

R² is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR⁶,—S(O)_(b)R⁶, —NR⁶R⁷, —CONR⁶R⁷, —CO₂R⁶, —NR⁶CO₂R⁷, —NR⁶CONR⁷R₈,—NR⁶CSNR⁷R⁸ or —NR⁶C(═NH)NR⁷R⁸, —SO₂NR⁵R⁶, —NR⁵SO₂R⁶, —NR⁵SO² NR⁶R⁷,—B(OR⁵)(OR⁶, —P(O)(OR⁵)(OR⁶), —P(O)(R⁵)(OR⁶) or alternatively, R¹ and R²together with the atoms to which they are bonded form an aryl,substituted aryl, heteroaryl, substituted heteroaryl, cycloalkyl,substituted cycloalkyl, cycloheteroalkyl or substituted cycloheteroalkylring where the ring is optionally fused to another aryl, substitutedaryl, heteroaryl, substituted heteroaryl, cycloalkyl, substitutedcycloalkyl, cycloheteroalkyl or substituted cycloheteroalkyl ring;

with the proviso that R¹ and R² are not both hydrogen;

A is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —N₂, —OR⁹,—S(O)_(c)R⁹, —NR⁹R¹⁰, NOR⁹, —CONR⁹R¹⁰, —CO₂R⁹,—NR⁹CO₂R¹⁰—NR⁹CONR¹⁰R¹¹—NR⁹CSNR¹⁰R₁₁ or —NR⁹C(═NH)NR¹⁰R₁₁

B is —N— or —C(R¹²)—.

R¹² is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —NR¹³R¹⁴, —CN, —OR¹³,—S(O)_(a)R¹³, C₂R¹³ or —CONR¹³R¹⁴;

G is —C— or —S(O)₂;

provided that when G is —S(O)₂, G forms a single bond with E;

D is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, halo, chloro,fluoro, heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl, substituted heteroarylalkyl, —OR⁵, —NOR¹⁵,—S(O)_(e)R, —NR¹⁵R¹⁶, —NCN, —CO₂R¹⁵, —CONR¹⁵R¹⁶ when the bond between Dand G is a single bond;

D is ═O, ═S, ═N—OR¹⁵, ═NHNHR¹⁵ when G form a double bond with D;

n is O when G is —S(O)r and n is 1 when G is —C—;

E is —NR¹⁷—, —N— or —C(R¹⁸)—.

provided that E is —NR¹⁷— only when G forms a single bond with E;

R¹⁷ is alkyl, substituted alkyl, aryl, substituted aryl, arylalkyl,substituted arylalkyl, acyl, substituted acyl, heteroalkyl, substitutedheteroalkyl, heteroaryl, substituted heteroaryl, heteroarylalkyl,substituted heteroarylalkyl or —CO₂R¹⁹;

R¹⁸ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —NR²⁰R²¹, —CN, —OR²⁰,—S(O)_(f)R²⁰, —CO₂R²⁰ or —CONR²⁰R²¹;

a, b, e, d, e and f are independently 0, 1 or 2; and

R³-R¹¹, R¹³-R¹⁶, R¹⁸, R²⁰ and R²¹ are independently hydrogen, alkyl,substituted alkyl, aryl, substituted aryl, arylalkyl, substitutedarylalkyl, acyl, substituted acyl, heteroalkyl, substituted heteroalkyl,heteroaryl, substituted heteroaryl, heteroarylalkyl or substitutedheteroarylalkyl or alternatively, R³ and R⁴, R⁴ and R⁵, R⁶ and R⁷, R⁷and R₈, R⁹ and R¹⁰, R¹⁰ and R¹¹, R¹³ and R¹⁴, R¹⁵ and R¹⁶ and R²⁰ andR²¹ together with the atoms to which they are bonded form acycloheteroalkyl or substituted cycloheteroalkyl ring.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (H1):

or a salt, solvate, hydrate or N-oxide thereof wherein:

each G is independently —C(R⁷⁷)(R⁷⁸)—, —C(O)—, —NR⁷⁷— or —S(O)₂—;

n is 1, 2 or 3;

provided that when n is greater than one then only one G is —C(O)—,—C(S), —S(O)₂ or

Y is —C(O)—, —C(S) or —S(O)₂;

R⁷⁰ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR⁷²,—S(O)_(a)R⁷², —NR⁷²R⁷³, —CONR⁷²R⁷³,—CO₂R⁷²—NR⁷²CO₂R⁷³—NR⁷²CONR⁷³R⁷⁴—NR⁷²CSNR⁷³R⁷⁴ or —NR⁷²C(═NH)NR⁷³R⁷⁴,—SO₂NR⁷²R⁷³, —NR⁷²SO₂R⁷³, —NR⁷²SO₂NR⁷³R⁷⁴, —B(OR⁷²)(OR⁷³),—P(O)(OR⁷²)(OR⁷³) or —P(O)(R⁷²)(OR⁷³);

R⁷¹ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR⁷⁴,—S(O)_(b)R⁷⁴, —NR⁷⁴R⁷⁵, —CONR⁷⁴R⁷⁵—CO₂R⁷⁴—NR⁷⁴CO₂R⁷⁵—NR,74CONR⁷⁵R⁷⁶—NR⁷⁴CSNR⁷⁵R⁷⁶ or —NR⁷⁴C(═NH)NR⁷⁵R⁷⁶, —SO₂NR⁷⁴R⁷⁵,—NR⁷⁴SO₂R⁷⁵, —NR⁷⁴SO₂NR⁷⁵R⁷⁶, —B(OR⁷⁴)(OR⁷⁵), —P(O)(OR⁷⁴)(OR⁷⁵),—P(O)(R⁷⁴)(OR⁷⁵) or alternatively, R⁷¹ and R⁷² together with the atomsto which they are bonded form an aryl, substituted aryl, heteroaryl,substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl or substituted cycloheteroalkyl ring where the ring isoptionally fused to another aryl, substituted aryl, heteroaryl,substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl or substituted cycloheteroalkyl ring;

a and b are independently 0, 1 or 2;

R⁷²-R⁷⁶ are independently hydrogen, alkyl, substituted alkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, acyl, substitutedacyl, heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl or substituted heteroarylalkyl oralternatively, R⁷² and R⁷³, R⁷³ and R⁷⁴, R⁷⁴ and R⁷⁵ and R⁷⁵ and R⁷⁶together with the atoms to which they are bonded form a cycloheteroalkylor substituted cycloheteroalkyl ring; and R⁷⁷-R⁷⁸ are independentlyhydrogen, alkyl, substituted alkyl, aryl, substituted aryl, arylalkyl,substituted arylalkyl, acyl, substituted acyl, heteroalkyl, substitutedheteroalkyl, heteroaryl, substituted heteroaryl, heteroarylalkyl orsubstituted heteroarylalkyl or alternatively, R⁷⁷ and R⁷⁸, together withthe atoms to which they are bonded form a cycloalkyl, substitutedcycloalkyl, cycloheteroalkyl or substituted cycloheteroalkyl ring.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (J1):

or a salt, solvate, hydrate or N-oxide thereof wherein:

each G is independently —C(R⁹⁴)(R⁹⁵)—, —C(O)—, —NR⁹⁴— or —S(O)₂—;

n is 1, 2 or 3;

provided that when n is greater than one then only one G is —C(O)—,—S(O)₂— or —NR⁹⁴—; Y is —C(O)—, —C(S)— or —S(O)₂;

L is —C(R¹⁰⁴)(R¹⁰⁵)—, —O—, or —NR¹⁰⁴—;

R⁹² is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR⁹⁸,—S(O)_(y)R⁹⁸, —NR⁹⁸R⁹⁹, —CONR⁹⁸R⁹⁹—CO₂R⁹⁹,—NR⁹⁸CO₂R⁹⁹—NR⁹⁸CONR⁹⁹R¹⁰⁰—NR⁹⁸CSNR⁹⁹R¹⁰⁰ or —NR⁹⁸C(═NH)NR⁹⁹R¹⁰⁰,—SO₂NR⁹⁸R⁹⁹, —NR⁹⁸SO₂R⁹⁹, —NR⁹⁸SO₂NR⁹⁹R¹⁰⁰, —B(OR⁹⁸)(OR⁹⁹),—P(O)(OR⁹⁸)(OR⁹⁹) or —P(O)(R⁹⁸)(OR⁹⁹);

R⁹³ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl, substituted heteroarylalkyl, —CN, —NO₂, —OR¹⁰⁰,—S(O)_(y)R¹⁰¹,—NR¹⁰¹R¹⁰²—CONR¹⁰¹R¹⁰²—CO₂R¹⁰¹—NR¹⁰¹CO₂R¹⁰²—NR¹⁰¹CONR¹⁰²R¹⁰³—NR¹⁰¹CSNR¹⁰²R¹⁰³or —NR¹⁰¹C(═NH)NR¹⁰²R¹⁰³, —SO₂NR¹⁰¹R¹⁰², —NR¹⁰¹SO₂R¹⁰²,—NR¹⁰¹SO₂NR¹⁰²R¹⁰³, —B(OR¹⁰¹)(OR¹⁰²), —P(O)(OR¹⁰¹)(OR¹⁰²),—P(O)(R¹⁰¹)(OR¹⁰²) or alternatively, R⁹² and R⁹³ together with the atomsto which they are bonded form an aryl, substituted aryl, heteroaryl,substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl or substituted cycloheteroalkyl ring where the ring isoptionally fused to another aryl, substituted aryl, heteroaryl,substituted heteroaryl, cycloalkyl, substituted cycloalkyl,cycloheteroalkyl or substituted cycloheteroalkyl ring;

x and y are independently, 0, 1 or 2;

R⁹⁸-R¹⁰³ are independently hydrogen, alkyl, substituted alkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, acyl, substitutedacyl, heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl or substituted heteroarylalkyl oralternatively, R⁹⁸ and R⁹⁹, R⁹⁹ and R¹⁰⁰, R¹⁰¹ and R¹⁰² and R¹⁰¹ andR¹⁰² together with the atoms to which they are bonded form a cycloalkyl,substituted cycloalkyl, cycloheteroalkyl or substituted cycloheteroalkylring;

R⁹⁴-R⁹⁵ are independently hydrogen, alkyl, substituted alkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, acyl, substitutedacyl, heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl or substituted heteroarylalkyl oralternatively, R⁹⁴ and R⁹⁵, together with the atoms to which they arebonded form a cycloalkyl, substituted cycloalkyl, cycloheteroalkyl orsubstituted cycloheteroalkyl ring;

R⁹⁶ is hydrogen, alkyl, substituted alkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, acyl, substituted acyl, heteroalkyl,substituted heteroalkyl, heteroaryl, substituted heteroaryl,heteroarylalkyl or substituted heteroarylalkyl; and

R¹⁰⁴-R¹⁰⁵ are independently hydrogen, alkyl, substituted alkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, acyl, substitutedacyl, heteroalkyl, substituted heteroalkyl, heteroaryl, substitutedheteroaryl, heteroarylalkyl or substituted heteroarylalkyl oralternatively, R¹⁰⁴ and R¹⁰⁵, together with the atoms to which they arebonded form a cycloalkyl, substituted cycloalkyl, cycloheteroalkyl orsubstituted cycloheteroalkyl ring.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (K1):

or a salt thereof, wherein:R¹ comprises an organic or hydrocarbon residue having at least threecarbon atoms and optionally one or more heteroatoms independentlyselected from oxygen, nitrogen, sulfur, halogens, or phosphorus; andwherein optionally one of R² and R³ is H, and wherein at least one ofthe other of R² and R³ comprises an organic or hydrocarbon residuehaving at least three carbon atoms and optionally one or moreheteroatoms independently selected from oxygen, nitrogen, sulfur,halogens, or phosphorus.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (A2):

or a salt thereof, wherein:

Ar¹, Ar², L, R¹, R², R³, R⁴, R⁵, m and m′, some of which are optional,can be and are independently further defined in various ways, as isfurther detailed below in the detailed description of the invention. Itis however required that for all the compounds of Formula (I), L iseither a carbon atom or a nitrogen atom, the Ar¹ and Ar² groups areindependently selected from aromatic ring groups, i.e. aryl orheteroaryl ring groups, and that R⁵ is an organic group.

In some embodiments of formula (A2):

-   -   i) Ar¹ and Ar² are independently selected from monocyclic aryl,        fused bicyclic aryl, monocyclic heteroaryl, or fused bicyclic        heteroaryl rings;    -   ii) m is selected from the integers 0, 1, 2, 3, 4, or 5;    -   iii) m′ is selected from the integers 0, 1, 2, 3, or 4;    -   iv) each R¹ and R² is independently selected from the group        consisting of an OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a        C₁-C₆ organic radical;    -   v) L is a carbon or nitrogen atom;    -   vi) R³ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆ organic        radical;    -   vii) R⁴ is absent, or hydrogen, oxygen, hydroxy, halogen, or a        C₁-C₆ organic radical;    -   viii) R⁵ is a C₁-C₁₄ organic radical comprising a normal or        branched alkyl or cycloalkyl, wherein the normal or branched        alkyl or cycloalkyl optionally comprises one to four        substituents independently selected from OH, NH₂, NO₂, SH, SO₃H,        PO₃H, halogen, and a C₁-C₆ organic radical.

In some embodiments of formula (A2), L is a carbon atom. Someembodiments of formula (A2) have the structure:

or salt thereof, wherein:

-   -   i) Ar¹ and Ar² are independently selected from a phenyl, or        monocyclic heteroaryl rings;    -   ii) m and m′ are independently selected from the integers 0, 1,        or 2    -   iii) each R¹ and R² is independently selected from the group        consisting of OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a C₁-C₄        organic radical;    -   iv) R³ and R⁴ are independently selected from hydrogen and a        C₁-C₄ alkyl,    -   v) R⁵ is a C₃-C₁₀ branched alkyl optionally comprising one, two,        or three substituents independently selected from OH, NH₂, a        halogen, and a C₁-C₆ organic radical.

In some embodiments of formula (A2):

-   -   i) Ar¹ and Ar² are independently selected from monocyclic aryl,        fused bicyclic aryl, monocyclic heteroaryl, or fused bicyclic        heteroaryl rings;    -   ii) m is selected from the integers 0, 1, 2, 3, 4, or 5;    -   iii) m′ is selected from the integers 0, 1, 2, 3, or 4;    -   iv) each R¹ and R² is independently selected from the group        consisting of an OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a        C₁-C₆ organic radical;    -   v) L is a carbon atom;    -   vi) R³ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆ organic        radical;    -   vii) R⁴ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆        organic radical; and    -   viii) R⁵ is a C₁-C₁₄ organic radical comprising a normal or        branched alkyl or cycloalkyl, wherein the normal or branched        alkyl or cycloalkyl optionally comprises one to four        substituents independently selected from OH, NH₂, NO₂, SH, SO₃H,        PO₃H, halogen, and a C₁-C₆ organic radical.

In some embodiments of formula (A2):

-   -   a) Ar¹ and Ar² are independently selected phenyl or 5 or 6        membered monocyclic heteroaryl rings,    -   b) each R¹ and R² is independently selected from the group        consisting of. hydroxy, fluoro, chloro, NH₂, NHCH₃, N(CH₃)₂, CN,        OC(O)CH₃, SCH₃, S(O)CH₃, S(O)₂CH₃, S(O)₂NHCH₃, SC₂H methyl,        ethyl, propyl, isopropyl, vinyl, allyl, CN, CH₂OH, CH₂OCH₃,        CH₂OCH₂CH₃, C(O)H, C(O)CH₃, methoxy, ethoxy, and isopropoxy        groups,    -   c) R³ and R⁴ are methyl, and    -   d) R⁵ is a C₃-C₁₀ branched alkyl.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (B2):

wherein Ar¹, Ar², L, R¹, R², R³, R⁴, R⁵, m and m′, some of which areoptional, can be and are independently further defined in various ways,as is further detailed below. It is however required that for all thecompounds of Formula (I), L is either a carbon atom or a nitrogen atom,the Ar¹ and Ar² groups are independently selected from aromatic ringgroups, i.e. aryl or heteroaryl ring groups, and that R⁵ is an organicgroup.

In some embodiments of formula (B2):

-   -   i) Ar¹ and Ar² are independently selected from monocyclic aryl,        fused bicyclic aryl, monocyclic heteroaryl, or fused bicyclic        heteroaryl rings;    -   ii) m is selected from the integers 0, 1, 2, 3, 4, or 5;    -   iii) m′ is selected from the integers 0, 1, 2, 3, or 4;    -   iv) each R¹ and R² is independently selected from the group        consisting of an OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a        C₁-C₆ organic radical;    -   v) L is a carbon or nitrogen atom;    -   vi) R³ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆ organic        radical;    -   vii) R⁴ is absent, or hydrogen, oxygen, hydroxy, halogen, or a        C₁-C₆ organic radical;    -   viii) R⁵ is a C₁-C₁₄ organic radical comprising a normal or        branched alkyl or cycloalkyl, wherein the normal or branched        alkyl or cycloalkyl optionally comprises one to four        substituents independently selected from OH, NH₂, NO₂, SH, SO₃H,        PO₃H, halogen, and a C₁-C₆ organic radical.

In some embodiments of the compounds of Formula (B2), L is a carbonatom. In some embodiments of the compounds of Formula (B2) have thestructure:

or a salt thereof, wherein:

-   -   i) Ar¹ and Ar² are independently selected from a phenyl, or        monocyclic heteroaryl rings;    -   ii) m and m′ are independently selected from the integers 0, 1,        or 2    -   iii) each R¹ and R² is independently selected from the group        consisting of OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a C₁-C₄        organic radical;    -   iv) R³ and R⁴ are independently selected from hydrogen and a        C₁-C₄ alkyl,    -   v) R⁵ is a C₃-C₁₀ branched alkyl optionally comprising one, two,        or three substituents independently selected from OH, NH₂, a        halogen, and a C₁-C₆ organic radical;

In some embodiments of the compounds of Formula (B2):

-   -   i) Ar¹ and Ar² are independently selected from monocyclic aryl,        fused bicyclic aryl, monocyclic heteroaryl, or fused bicyclic        heteroaryl rings;    -   ii) m is selected from the integers 0, 1, 2, 3, 4, or 5;    -   iii) m′ is selected from the integers 0, 1, 2, 3, or 4;    -   iv) each R¹ and R² is independently selected from the group        consisting of an OH, NH₂, NO₂, SH, SO₃H, PO₃H, halogen, and a        C₁-C₆ organic radical;    -   v) L is a carbon atom;    -   vi) R³ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆ organic        radical;    -   vii) R⁴ is hydrogen, oxygen, hydroxy, halogen, or a C₁-C₆        organic radical; and    -   viii) R⁵ is a C₁-C₁₄ organic radical comprising a normal or        branched alkyl or cycloalkyl, wherein the normal or branched        alkyl or cycloalkyl optionally comprises one to four        substituents independently selected from OH, NH₂, NO₂, SH, SO₃H,        PO₃H, halogen, and a C₁-C₆ organic radical;

In some embodiments of the compounds of Formula (B2):

-   -   a) Ar¹ and Ar² are independently selected phenyl or 5 or 6        membered monocyclic heteroaryl rings,    -   b) each R¹ and R² is independently selected from the group        consisting of. hydroxy, fluoro, chloro, NH₂, NHCH₃, N(CH₃)₂, CN,        OC(O)CH₃, SCH₃, S(O)CH₃, S(O)₂CH₃, S(O)₂NHCH₃, SC₂H methyl,        ethyl, propyl, isopropyl, vinyl, allyl, CN, CH₂OH, CH₂OCH₃,        CH₂OCH₂CH₃, C(O)H, C(O)CH₃, methoxy, ethoxy, and isopropoxy        groups,    -   c) R³ and R⁴ are methyl, and    -   d) R⁵ is a C₃-C₁₀ branched alkyl.

In some embodiments, the flavoring agents and/or flavor enhancers is4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts,solvates, and/or esters thereof.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (C2):

or a salt, or the salt, solvate, N-oxide, and/or ester thereof, wherein:

A is aryl, heteroaryl, or a covalent bond;

Y is hydrogen, alkyl, substituted alkyl, alkenyl, substituted alkenyl,alkynyl, substituted alkylnyl, heteroalkyl, substituted heteroalkyl,aryl, substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl,substituted arylalkenyl, heteroaryl, substituted heteroaryl,heterocyclyl, substituted heterocyclyl, heteroarylalkyl, substitutedheteroarylalkyl, heterocyclylalkyl, substituted heterocyclylalkyl,carbocyclyl, substituted carbocyclyl, acyl, halo, —CN, —NO₂, —OR¹,—S(O)R¹—S(O)₂R¹, —OC(O)R¹—N(R¹)C(O)R², —NR¹R², —C(O)NR¹R², —C(O)OR¹,—S(O)₂NR¹R², —COR¹—N(R¹)S(O)₂R², —SR¹—C(R¹R²R⁶),—C(S)—R¹—C(═NR²)—R¹—N(R¹)—C(═N—OR²)R⁶, N(R¹)C(S)NR²R⁶—C(═N—OR¹)R²,—C(═NR¹)—: NR²R⁶—N(R¹)C(═NR²)NR⁶R⁷, —N(R¹)C(S)R², —N(R¹)—C(O)—C(O)R²,—C(S)—NR¹R², —N(R¹)C(═NR²)OR⁶—C(═NR¹)O—NR²R⁶, —N(R¹)N(R²)C(O)OR⁶,—N(R¹)C(O)OR², —N(R¹)C(O)NR²R⁶, —N(R¹)—C(O)—C(O)—NR²R⁶,—C(O)—C(O)—NR¹R², —P(O)(OR¹)(OR²), —P(O)(OR¹)(R²), or —P(O)R¹R²;

X is —O—, —S—, —S(O)—, —S(O)₂—, —C(R³R⁴)—, —C(O)—, —C(S)—, —C(═NR³)—,—C(O)O—, —N(R³)—, —OC(O)—, —N(R³)C(O)—, —C(O)N(R³)—, —N(R³)—C(═N—OR⁴)—,—C(═N—OR³—, —C(═NR³)—NR⁴—,—N(R³)C(S)N(R⁴)—R⁵—N(R³)C(O)N(R⁴)—R⁵—N(R³)C(═NR⁴—, —N(R³)C(S)—,—N(R³)—C(O) C(O) C(S)—N(R³)—, —N(R³)S(O)₂—, —S(O)₂—N(R³—,—N(R³)C(═NR⁴)O—, —C(═NR⁴)O—N(R³)—, —N(R³)—C(═NR⁴)—N(R⁵)—,—N(R³)N(R⁴)C(O)O—. —N(R³)C(O)O—, —N(R³)C(O)N(R⁴)—,—N(R³)—C(O)—C(O)—NR⁴—, —C(O)—C(O)—NR⁴—, —P(O)(OR³)—, or —P(O)R³—;

Z is alkyl, substituted alkyl, alkenyl, substituted alkenyl, alkynyl,substituted alkylnyl, beteroalkyl, substituted heteroalkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl,substituted arylalkenyl, heteroaryl, substituted heteroaryl,heterocyclyl, substituted beterocyclyl, heteroarylalkyl, substitutedheteroarylalkyl, heterocyclylalkyl, substituted heterocyclylalkyl,carbocyclyl, or substituted carbocyclyl;

R¹, R², R³, R⁴, R⁵, R⁶, and R⁷ are each independently hydrogen, alkyl,substituted alkyl, alkenyl, substituted alkenyl, alkynyl, substitutedalkylnyl, heteroalkyl, substituted heteroalkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, arylalkenyl, substituted arylalkenyl,heteroaryl, substituted heteroaryl, heterocyclyl, substitutedheterocyclyl, carbocyclyl, substituted carbocyclyl, heteroarylalkyl, orsubstituted heteroarylalkyl; and

with the following provisos: (a) when A is triazole or tetrazole; then—X—Z is not —O-alkyl, —O-acyl, or sulfonamido; (b) when A is tetrazole,and Z is cyclohexyl; then X is not —NH—C(O)—, —NH—C(O)—NH—; and (e) whenA is a covalent bond, then Y is not hydrogen.

In some embodiments, the flavoring agents and/or flavor enhancers areselected from a compound defined by formula (D2):

or the salt, solvate, N-oxide, and/or ester thereof, wherein:

A is aryl, heteroaryl, or a covalent bond;

Y is hydrogen, alkyl, substituted alkyl, alkenyl, substituted alkenyl,alkynyl, substituted alkylnyl, heteroalkyl, substituted heteroalkyl,aryl, substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl,substituted arylalkenyl, heteroaryl, substituted heteroaryl,heterocyclyl, substituted heterocyclyl, heteroarylalkyl, substitutedheteroarylalkyl, heterocyclylalkyl, substituted heterocyclylalkyl,carbocyclyl, substituted carbocyclyl, acyl, halo, —CN, —NO₂, —OR¹,—S(O)R¹—S(O)₂R¹—OC(O)R¹—N(R¹)C(O)R², —NR¹R², —C(O)NR¹R²,—C(O)OR¹—S(O)₂NR¹R², —COR¹, —N(R¹)S(O)₂R², —SR¹, C(R¹R²R⁶),—C(S)—R¹—C(═NR²)—R¹, —N(R¹)—C(═N—OR 2)R⁶, —N(R¹)C(S)NR²R⁶—C(═N—OR¹)R²,—C(═NR¹)—NR²R⁶, —N(R¹)C(═NR²)NR⁶R⁷, —N(R¹)C(S)R², —N(R¹)—C(O)—C(O)R²,—C(S)—NR¹R², —N(R¹)C(═NR²)OR⁶—C(═NR¹)O—NR²R⁶, —N(R¹)N(R²)C(O)OR⁶,—N(R¹)C(O)OR²—N(R¹)C(O)NR²R⁶—N(R¹)—C(O)—C(O)—NR²R⁶—C(O)—C(O)—NR¹R²—P(O)(OR¹)(OR²),—P(O)(OR¹)(R²), or —P(O)R¹R²; X is —O—, —S—, —S(O)—, —S(O)₂—, —C(R³R⁴)—,—C(O)—, —C(S)—, —C(═NR³)—, —C(O)O—, —N(R³)—, —OC(O)—, —N(R³)C(O)—,—C(O)N(R 3-, —N(R³)—C(═N—OR 4)-, —C(═N—O R 3-, —C(═NR³)—NR⁴—,—N(R³)C(S)N(R⁴)—R⁵, —N(R³)C(O)N(R⁴)—R⁵, —N(R³)C(═NR⁴)—, —N(R³)C(S)—,—N(R³)—C(O)—C(O)—, —C(S)—N(R³)—, —N(R³)S(O)₂—, —S(O)₂—N(R³)—,—N(R³)C(═NR⁴)O—, —C(═NR⁴) O—N(R³)—, —N(R³)—C(═NR⁴)—N(R⁵)—,—N(R³)N(R⁴)C(O)O—, —N(R³)C(O)O—, —N(R³)C:(O)N(R⁴—,—N(R³)—C(O)—C(O)—NR⁴—, —C(O)—C(O)—NR⁴—, —P(O)(OR³)—, or —P(O)R³;

Z is alkyl, substituted alkyl, alkenyl, substituted alkenyl, alkynyl,substituted alkylriyl, heteroalkyl, substituted heteroalkyl, aryl,substituted aryl, arylalkyl, substituted arylalkyl, arylalkenyl,substituted arylalkenyl, heteroaryl, substituted heteroaryl,heterocyclyl, substituted heterocyclyl, heteroarylalkyl, substitutedheteroarylalkyl, heterocyclylalkyl, substituted heterocyclylalkyl,carbocyclyl, or substituted carbocyclyl;

R¹, R², R³, R⁴, R⁵, R⁶, and R⁷ are each independently hydrogen, alkyl,substituted alkyl, alkenyl, substituted alkenyl, alkynyl, substitutedalkylnyl, heteroalkyl, substituted heteroalkyl, aryl, substituted aryl,arylalkyl, substituted arylalkyl, arylalkenyl, substituted arylalkenyl,heteroaryl, substituted heteroaryl, heterocyclyl, substitutedheterocyclyl, carbocyclyl, substituted carbocyclyl, heteroarylalkyl, orsubstituted heteroarylalkyl.

In some embodiments, the sweetness enhancer is a compound selected from5-(neopentyloxy)-1H-benzo[c][1,2,6]thiadiazin-4-amino-2,2-dioxide;3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide;and salts and/or solvates thereof.

In some embodiments, the sweetness enhancers are selected from acompound defined by formula (E2):

or a salt, solvate, and/or prodrug thereof; wherein:

R¹ and R² are independently hydrogen or C₁ to C₆ alkyl;

L is C₁ to C₁₂ alkylene or substituted C₁ to C₁₂ alkylene;

M is —NR⁴—C(O)— or —C(O)—NR⁴—;

R⁴ is hydrogen or C₁ to C₆ alkyl; or alternatively, when M is—NR⁴—C(O)—, —R⁴ and one or more atoms of L, together with the nitrogento which they are attached, form a 5- to 8-membered heterocyclic ringcontaining one to three heteroatoms selected from nitrogen, oxygen, andsulfur; and

R³ is C₁ to C₁₂ alkyl, substituted C₁ to C₁₂ alkyl, 5- to 8-memberedheterocyclyl, or substituted 5- to 8-membered heterocyclyl; oralternatively, when M is —C(O)—NR⁴, —R⁴ and one or more atoms of R³,together with the nitrogen to which they are attached, form a 5- to8-membered heterocyclic ring containing one to three heteroatomsselected from nitrogen, oxygen, and sulfur.

In some embodiments, the sweetness enhancer is present at an amount fromabout 0.001 ppm to 800 ppm. Thus, in some alternatives, the amount ofsweetness enhancer is 0.001, 0.01, 0.1, 1, 10, 50, 100, 200, 300, 400,500, 600, 700, or 800 ppm or a value that is within a range defined byany two of the aforementioned values.

In some embodiments, compounds as disclosed and described herein,individually or in combination, can be used in combination with one ormore compounds selected from:

and salts thereof.Methods of Preparation

The compounds disclosed herein may be synthesized or isolated by methodsdescribed below, or by modification of these methods. Ways of modifyingthe methodology include, among others, temperature, solvent, reagentsetc., known to those skilled in the art. The methods shown and describedherein are illustrative only and are not intended, nor are they to beconstrued, to limit the scope of the claims in any manner whatsoever.Those skilled in the art will be able to recognize modifications of thedisclosed methods and to devise alternate routes based on thedisclosures herein; all such modifications and alternate routes arewithin the scope of the claims.

In some embodiments, compounds disclosed herein may be obtained byisolation from Siraitia grosvenorii. In some such embodiments, anextract obtained from Siraitia grosvenorii may be fractionated using asuitable purification technique. In some embodiments, the extract isfractionated using HPLC and the appropriate fraction is collected toobtain the desired compound in isolated and purified form.

In other embodiments, compound disclosed herein may be obtained byenzymatic modification of a compound isolated from Siraitia grosvenorii.For example, in some embodiments, a compound isolated from Siraitiagrosvenorii is treated with one or more enzymes (e.g., a carbohydrase)to obtain the desired compounds. The starting compound isolated fromSiraitia grosvenorii can include, but are not limited to, Mogroside V,Mogroside III_(E), Siamenoside I, Mogroside VI isomer, Mogroside II_(A),Mogroside IV_(E), or Mogroside IV_(A). Enzymes suitable for use togenerate compounds described herein can include, but are not limited to,a pectinase, a β-galactosidase (e.g., Aromase), a cellulase (e.g.,Celluclast), a clyclomatlodextrin glucanotransferase (e.g., Toruzyme),an invertase, a glucostransferase (e.g., UGT76G1), a dextransucrase, alactase, an arabanse, a xylanase, a hemicellulose, and an amylase.

Some embodiments provide a method of making Compound 1,

comprising fractionating an extract of Siraitia grosvenorii on an HPLCcolumn and collecting an eluted fraction comprising Compound 1.

Some embodiments provide a method of making Compound 18,

comprising treating Mogroside III_(E) with the glucose transferaseenzyme UGT76G1.

Some embodiments provide methods of making a compound of Compound 3,

comprising treating mogroside III_(E) with cyclomaltodextringlucanotransferase in the presence of starch.

Some embodiments provide methods of making a compound of Compound 12,

comprising treating mogroside VI with invertase from bakers yeast.

Some embodiments provide methods of making a compound of Compound 13,

comprising treating mogroside III_(E) with celluclast in the presence ofalpha lactose.

Some embodiments provide methods of making a compound of Compound 5,

comprising treating mogroside II_(E) with cyclomaltodextringlucanotransferase in the presence of starch.

Some embodiments provide methods of making a compound of Compound 4,

comprising treating mogroside II_(E) with cyclomaltodextringlucanotransferase in the presence of starch.

EXAMPLES Example 1: Isolation of Mogroside V

A powdered extract of Siraitia grosvenorii (Fructus momordicae extract,50% mogroside, light yellow powder) was obtained from Xi'an HekingBio-tech Co., Ltd. Samples of about 1.00 g were carefully weighed anddissolved in 7.0 mL of water and split into 2 equal injections. A totalof 60 injections were run in this manner with a combined weight of 30.0g of the Fructus momordicae extract. Purifications were done on a WatersAuto-purification system using Atlantis T3 C18 column (5×10 cm) with anACN/water gradient. The method was t=0 min., 1%, 50 mL/min→t=0.75 min.,1%, 100 mL/min; t=2.00 min., 1%, 100 mL/min; t=2.10 min., 10%, 100mL/min; t=30.1 min., 30%, 100 mL/min; t=30.2 min., 95%, 100 mL/min;t=35.2 min, 95%, 100 mL/min; t=35.3 min., 1%, 100 mL/min; t=42.3 min.,1%, 100 mL/min by collecting from 20.0 min. to 30.8 min. (36 fractions,30 mL each). The desired compound was eluted in fractions 16 and 17.These FractionFractions were pooled and removed the solvent by rotaryevaporation or on the Genevac HT12/HT24. The dried pooled sample wasre-suspended in 15 mL of water and dried it again on the Genevac HT12/HT24 followed by lyophilization for about 2 days to give 8.15g ofpure Mogroside V as a white crystalline solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.48 (d, J=7.8 Hz, 2H,6-H & G₃-1-H), 5.19 (d, J=7.7 Hz, 1H, G₁-1H), 4.93 (d, J=8.0 Hz, 2H, G₂& G₄-1-H), 4.89 (d, J=7.6 Hz, 1H, G₅-1-H), 3.79-3.74 (m, 1H, 24-H), 3.69(brs, 1H, 3-H), 1.53 (s, 3H, 29-Me), 1.46 (s, 3H, 27-Me), 1.34 (s, 6H,26 and 28-Me), 1.09 (d, J=7.4 Hz, 3H, 21-Me), 1.07 (s, 3H, 19-Me), 0.92(s, 6H, 18 & 30-Me): Exchangeable protons identified by D₂O exchange inpyridine-d sample. ESIMS 1285.86 (M−H)⁻.

Example 2: Isolation and Enzymatic Production of Siamenoside I

Isolation: 100 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder) was obtainedfrom Xi'an Heking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10cm Atlantis prep T3 OBD column, 5 um, Waters) by 200 injections using anA/B gradient (A=water B=acetonitrile) of 1030% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 21 alongwith other isomers. The pooled Fraction 21 (3.3g) was furtherfractionated in 47 runs on fluoro-phenyl HPLC column (3×10 cm, Xselectfluoro-phenyl OBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 15→30% B over 35 minutes, with a 95% B wash, followedby re-equilibration at 15% (total run time=45 minutes). Each run wascollected in 12 tared tubes (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions containing the desired peak with the desiredpurity were pooled based on UPLC analysis and dried under reducedpressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 10 mL of water and lyophilized to get 2.14 gof fluffy white solid with 95% purity.

Enzyme hydrolysis: To a 250 mL erlenmeyer flask, 2g of mogroside V, 100mL of 0.1 M sodium acetate buffer pH5.0 and 1 mL pectinase fromAspergillus aculeatus were added and shaken the flask at 30° C. Theprogress of the reaction was monitored periodically by LC-MS. After 16hours, the reaction was stopped by heating at 80° C. for 30 minutes andcentrifuged at 4000 rpm for 10 minutes. The supernatant was dried underreduced pressure and fractionated on a 60g C18 column using a standard5/35/70/100 MeOH:H₂O step gradient. The desired products were eluted in70% MeOH fraction. The 70% SPE frxn (2g) was further purified onreversed phase-HPLC column (3×10 cm Atlantis T3 OBD column, 5 um,Waters) using an A/B gradient (A=water, B=acetonitrile) of 10 to 30% Bover 30 minutes, with 95% B wash, followed by re-equilibration at 10%(total run time=42 minutes). Each run was collected in 12 tubes (12fractions/plate, 1 plate per run) at 30 mL/fraction over 8 injections.Fractions containing the desired peak with the desired purity werepooled based on UPLC analysis and dried under reduced pressure to give awhitish powdery solid. The pure compound was re-suspended/dissolved in 2mL of water and lyophilized to get 283 mg of white fluffy solid with˜90% purity.

¹H NMR (400 MHz, Pyridine-d₅), selected signals: δ 5.48 (m, 2H, 6 &G₃-1-H), 4.93 (d, J=7.9 Hz, 1H, G₁-1-H), 4.89 (m, 2H, G₂ & G₄-1-H), 3.76(d, J=7.9 Hz, 1H, 24-H), 3.66 (d, J=2.7 Hz, 1H, 3-H), 1.56 (s, 3H,29-Me), 1.46 (s, 3H, 27-Me), 1.34 (s, 6H, 26 & 28-Me), 1.12 (s, 3H,19-Me), 1.07 (d, J=6.3 Hz, 3H, 21-Me), 0.92 (s, 6H, 18 & 30-Me); ESI-MS,1123.83 (M−H)⁻; Molecular formula, C₄H₉₂O₂₄.

Example 3: Isolation and Enzymatic Production of Mogroside IV_(E)

Isolation: 11 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder) was obtainedfrom Xi'an Heking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10cm Atlantis prep T3 OBD column, 5 um, Waters) by 22 injections using anA/B gradient (A=water+0.1% formic acid, B=acetonitrile) of 10-30% B over30 minutes, with a 95% B wash, followed by re-equilibration at 1% (totalrun time=42 minutes). Each run was collected in 36 tared tubes (12fractions/plate, 3 plates per run) at 30 mL/fraction. The plates weredried in the Genevac HT12/HT24. The desired compound was eluted inFractionFractions 25 along with other isomers. The pooled Fraction 25(275 mg) was further fractionated in 4 runs on fluoro-phenyl HPLC (3×10cm, Xselect fluoro-phenyl OBD column, 5 um, Waters) using an A/Bgradient (A=water, B=acetonitrile) of 15→30% B over 35 minutes, with a95% B wash, followed by re-equilibration at 15% (total run time=45minutes). Each run was collected in 12 tared tubes (12 fractions/plate,1 plate per run) at 30 mL/fraction. Fractions containing the desiredpeak with the desired purity were pooled based on UPLC analysis anddried under reduced pressure to give a whitish powdery solid. The purecompound was re-suspended/dissolved in 5 mL of water and lyophilized toget 140 mg of fluffy white solid with ≥95% purity.

Enzyme hydrolysis: To a 250 mL erlenmeyer flask, 2g of mogroside V, 100mL of 0.1 M sodium acetate buffer pH5.0 and 1 mL pectinase fromAspergillus aculeatus were added and shaken the flask at 30° C. Theprogress of the reaction was monitored periodically by LC-MS. After 16hours, the reaction was stopped by heating at 80° C. for 30 minutes andcentrifuged at 4000 rpm for 10 minutes. The supernatant was dried underreduced pressure and fractionated on a 60g C18 column using a standard5/35/70/100 MeOH:H₂O step gradient. The desired products were eluted in70% MeOH fraction. The 70% SPE frxn (2g) was further purified onreversed phase-HPLC column (3×10 cm Atlantis T3 OBD column, 5 um,Waters) using an A/B gradient (A=water, B=acetonitrile) of 10 to 30% Bover 30 minutes, with 95% B wash, followed by re-equilibration at 10%(total run time=42 minutes). Each run was collected in 12 tubes (12fractions/plate, 1 plate per run) at 30 mL/fraction over 8 injections.Fractions containing the desired peak with the desired purity werepooled based on UPLC analysis and dried under reduced pressure to give awhitish powdery solid. The pure compound was re-suspended/dissolved in 2mL of water and lyophilized to get 232 mg of white fluffy solid with˜90% purity.

¹H NMR (400 MHz, Pyridine-d₅), selected signals: δ 5.42 (1H, merged withHDO peak), 5.35 (d, J=7.8 Hz, 1H), 5.11 (d, J=7.8 Hz, 1H), 5.01 (d,J=7.8 Hz, 1H), 4.77 (d, J=7.9 Hz, 1H), 3.66 (s, 1H), 1.46 (s, 6H), 1.41(s, 3H), 1.29 (s, 3H), 1.07 (s, 3H), 1.02 (d, J=6.3 Hz, 3H), 0.83 (s,3H), 0.82 (s, 3H); ESI-MS 1147.6 (M+Na)⁺, 1123.80 (M−H)⁻; Molecularformula, C₅₄H₉₂O₂₄.

Example 4: Isolation of Iso-Mogroside V

180 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 360 injections using an A/Bgradient (A=water, B=acetonitrile) of 10-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 19 alongwith other isomers. The pooled Fraction 19 (3.6 g) was furtherfractionated in 49 runs on Hilic HPLC column (3×10 cm, XBridge amidecolumn, 5 um, Waters) using an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 22 minutes, with a 95% A washfollowed by re-equilibration at 80% (total run time=30.3 minutes). Eachrun was collected in 12 fractions (12 fractions/plate, 1 plate per run)at 30 mL/fraction. Fraction 8 and 9 contained the desired product andwas pooled, concentrated under reduced pressure followed by the additionof 5 mL of H₂O and lyophilized the sample for 72 hours to get 1.05 g offluffy white solid with 95% purity.

¹H NMR (400 MHz, Methanol-d₄), selected signals: δ 5.49 (d, J=6.0 Hz,1H, 6-H), 4.78 (d, J=7.7 Hz, 1H, G1-1H), 4.44 (d, J=7.3 Hz, 1H, G2-1H),4.41 (d, J=7.8 Hz, 1H, G3-1H), 4.31 (d, J=7.8 Hz, 1H, G4-1H), 4.28 (d,J=7.8 Hz, 1H, G5-1H), 1.19 (s, 3H, 29-Me), 1.15 (s, 3H, 27-Me), 1.11 (s,6H, 26 & 19-Me), 1.08 (s, 3H, 28-Me), 0.98 (d, J=6.1 Hz, 3H, 21-Me),0.92 (s, 3H, 30-Me), 0.89 (s, 3H, 18-Me); ESI-MS 1285.67 (M−H)⁻;Molecular formula, C₆₀H₁₀₂O₂₉.

Example 5: Isolation and Enzymatic Production of Mogroside III_(E)

Isolation: 11 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder) was obtainedfrom Xi'an Heking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10cm Atlantis prep T3 OBD column, 5 um, Waters) by 22 injections using anA/B gradient (A=water+0.1% formic acid, B=acetonitrile) of 10→30% B over30 minutes, with a 95% B wash, followed by re-equilibration at 1% (totalrun time=42 minutes). Each run was collected in 36 tared tubes (12fractions/plate, 3 plates per run) at 30 mL/fraction. The plates weredried in the Genevac HT12/HT24 (lot 1). The same HPLC conditions with aslight change in the mobile phase (A=water, B=acetonitrile) were used tofractionate additional 14 g of the powder and dried theFractionFractions on Genevac HT 12/HT24 (lot 2). The desired compoundwas eluted in Fraction 30 along with other isomers. The pooled Fraction30 from lot 1 and 2 (204 mg) was further fractionated in 4 runs onfluoro-phenyl HPLC column (3×10 cm, Xselect fluoro-phenyl OBD column, 5um, Waters) using an A/B gradient (A=water, B=acetonitrile) of 15→30% Bover 35 minutes, with a 95% B wash, followed by re-equilibration at 15%(total run time=45 minutes). Each run was collected in 12 tared tubes(12 fractions/plate, 1 plate per run) at 30 mL/fraction. Fractionscontaining the desired peak with the desired purity were pooled based onUPLC analysis and dried under reduced pressure to give a whitish powderysolid. The pure compound was re-suspended/dissolved in 5 mL of water andlyophilized to get 80 mg of fluffy white solid with ≥95% purity.

Enzyme hydrolysis: To a 2-L Erlenmeyer flask, 100g of mogrosides 50%powder (Fructus momordicae extract, 50% mogrosides, light yellow powder;from Xi'an Heking Bio-tech Co., Ltd.), 1 L of 0.1 M sodium acetatebuffer, pH5.0 and 30 mL pectinase from Aspergillus aculeatus (fromSigma, catalog #E6287) was added and shook the flask at 50° C. in theshaker oven. The progress of the reaction was monitored by LC-MSanalysis. After 24 hours, the reaction was stopped by heating the flaskat 80° C. for 30 minutes and centrifuged at 4000 rpm for 10 minutes toremove the unreacted enzyme precipitate. The supernatant was dried underreduced pressure and fractionated on a 400g C18 column using a standard5/35/70/100 MeOH:H₂O gradient in multiple runs (˜10g each run). Thedesired mogroside III_(E) was eluted in 70% MeOH fraction and pooled allthe runs to get 60g of enriched Fraction. About 19g of the 70% MeOHfraction was further purified on RP-HPLC in 21 runs using C18 HPLC (5×10cm Atlantis T3 OBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 10-30% B over 30 minutes, with a 95% B wash, followedby re-equilibration at 10% (total run time=42 minutes). Each run wascollected in 36 tubes (12 fractions/plate, 3 plates per run) at 30mL/fraction. Fractions containing the desired peak with the desiredpurity were pooled based on UPLC analysis and dried under reducedpressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 20 mL of water and lyophilized to get 4.41g offluffy white solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.48 (m, 1H, 6-H),5.35 (d, J=7.7 Hz, 1H, G2-1H), 5.10 (d, J=7.7 Hz, 1H, G1-1H), 4.91 (d,J=7.8 Hz, 1H, G3-1H), 3.93 (m, 1H, 24-H), 3.68 (s, 1H, 3-H), 1.57 (s,1H, 26-Me), 1.50 (s, 1H, 29-Me), 1.46 (s, 3H, 27-Me), 1.33 (s, 3H,19-Me), 1.14 (s, 3H, 28-Me), 1.06 (d, J=6.3 Hz, 3H, 21-Me), 0.89 (s, 3H,30-Me), 0.88 (s, 3H, 18-Me); ESI-MS 985.59 (M+Na)⁺, 961.71 (M−H)⁻;Molecular formula, C₄₈H₈₂O₁₉.

Example 6: Isolation of 11-Deoxy-Mogroside V

11 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 22 injections using an A/B gradient(A=water+0.1% formic acid, B=acetonitrile) of 10→30% B over 30 minutes,with a 95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24 (lot 1). The same HPLC conditions with a slight changein the mobile phase (A=water, B=acetonitrile) were used to fractionateadditional 14 g of the powder and dried the FractionFractions on GenevacHT12/HT24 (lot 2). The desired compound was eluted in FractionFractions32 and 33 in both lots along with other minor isomers. The pooledFractionFractions 32 and 33 (275 mg; dissolved in 3 mL of H₂O) werefurther fractionated in 4 HPLC runs on fluoro-phenyl column (3×10 cm,Xselect fluoro-phenyl OBD column, 5 um, Waters) using an A/B gradient(A=water, B=acetonitrile) of 15→30% B over 35 minutes, with a 95% Bwash, followed by re-equilibration at 15% (total run time=45 minutes).Each run was collected in 12 tared tubes (12 fractions/plate, 1 plateper run) at 30 mL/fraction. Fractions containing the desired peak withthe desired purity were pooled based on UPLC analysis and dried underreduced pressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 5 mL of water and lyophilized to get 140 mg offluffy white solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅), selected signals: δ 5.49 (d, J=7.7 Hz,1H, G3-1-H)), 5.45 (m, 1H, 6-H), 5.23 (d, J=7.7 Hz, 1H, G5-1-H), 4.94(m, 1H, G1-1-H), 4.89 (m, 1H, G2-1-H), 4.84 (d, J=7.8 Hz, 1H, G4-1-H),3.78 (m, 1H, H-24), 3.70 (brs, 1H, H-3), 1.52 (s, 3H, 27-Me), 1.47 (s,3H, 29-Me), 1.36 (s, 3H, 26-Me), 1.09 (d, J=6.2 Hz, 3H, 21-Me), 1.04 (s,3H, 28-Me), 0.89 (s, 3H, 19-Me), 0.84 (s, 3H, 18-Me), 0.80 (s, 3H,30-Me). ESI-MS 1293.8 (M+Na)⁺, 1269.8 (M−H)⁻; Molecular formula,C₆₀H₁₀₂O₂₈.

Example 7: Isolation of 11—Oxo-Mogroside V

11 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 22 injections using an A/B gradient(A=water+0.1% formic acid, B=acetonitrile) of 10→30% B over 30 minutes,with a 95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 12 alongwith other isomers. The pooled Fraction 12 (582 mg) was furtherfractionated in 6 runs on fluoro-phenyl HPLC column (3×10 cm, Xselectfluoro-phenyl OBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 15→30% B over 35 minutes, with a 95% B wash, followedby re-equilibration at 15% (total run time=45 minutes). Each run wascollected in 12 tared tubes (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions containing the desired peak with the desiredpurity were pooled based on UPLC analysis and dried under reducedpressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 5 mL of water and lyophilized to get 209 mg offluffy white solid with 95% purity.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.52 (d, J=7.8 Hz, 1H,H-6), 5.47 (d, J=6.0 Hz, 1H, G3-1-H), 5.17 (d, J=7.8 Hz, 1H, G1-1-H),4.88 (d, J=7.8 Hz, 1H, G5-1-H), 4.82 (d, J=7.8 Hz, 1H, G2-1-H), 3.76 (m,1H, 24-H), 3.67 (s, 1H, 3-H), 1.52 (s, 3H, 26-Me), 1.46 (s, 3H, 29-Me),1.35 (s, 3H, 27-Me), 1.18 (s, 3H, 28-Me), 1.03 (s, 3H, 19-Me), 1.02 (d,J=6.7 Hz, 3H, 21-Me), 1.00 (s, 3H, 30-Me), 0.74 (s, 3H, 18-Me); ESI-MS1307.45 (M+Na), 1283.81 (M−H)⁻; Molecular formula, C₆H₁₀₀O₂₉.

Example 8: Isolation of Mogroside VI

80.2 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water, B=acetonitrile) of 10→30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 14 alongwith other isomers. The pooled Fraction 14 (1.24 g) was furtherfractionated in 29 runs on Hilic HPLC column (3×10 cm, XBridge amidecolumn, 5 um, Waters) using an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 70 to 20% B over 21 minutes, followed byre-equilibration at 70% (total run time=30.5 minutes). Each run wascollected in 12 fractions (12 fractions/plate, 1 plate per run) at 30m/fraction. Fraction 7 contained the desired product and was pooled,concentrated under reduced pressure followed by the addition and 2 mL ofH₂O and lyophilized the sample for 48 hours to get 358 mg of fluffywhite solid with 85% purity.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.5 (m, 1H, G3-1H,merged with HDO peak), 5.42 (m, 1H, 6-H), 5.19 (m, 2H, G6 & G2-1H), 4.88(d, J=7.8 Hz, 1H, G4-1H), 4.83 (m, 2H, G1-1H), 4.77 (d, J=7.7 Hz, 1H,G5-1H), 3.69 (d, J=8.8 Hz, 1H, 24-H), 1.48 (s, 3H, 29-Me), 1.42 (s, 3H,27-Me), 1.28 (s, 3H, 26-Me), 1.25 (s, 3H, 19-Me), 1.09 (s, 3H, 28-Me),1.02 (d, J=6.2 Hz, 3H, 21-Me), 0.85 (s, 3H, 30-Me), 0.82 (s, 3H, 18-Me);ESI-MS 1471.51 (M+Na)⁺, 1447.83 (M−H)⁻; Molecular formula, C₆₆H₁₁₂O₃₄.

Example 9: Isolation and Enzymatic Production of Mogroside IV_(A)

Enzymatic: To a 250-mL round bottom flask, 500 mg of pure mogroside V,50 mL of water, 1 mL of 1M pH 8.0 phosphate buffer, 2g of lactose and500 mg of β-galactosidase from Aspergillus oryzae (from Sigma, catalog#G5160) was added and stirred the flask at 37° C. The progress of thereaction was monitored every hour by LC-MS. After 3 hours, the reactionwas quenched with 40 mL ethanol followed by centrifugation at 4000 rpmfor 10 minutes. The supernatant was dried under reduced pressure andfractionated on SPE using a standard 5/35/70/100 MeOH:H₂O gradient. Thedesired mogroside IV_(A) was eluted in 70% Methanol fraction. 70% SPEFraction was further purified on RP-HPLC using fluoro-phenyl HPLC (3×10cm, Xselect fluoro-phenyl OBD column, 5 um, Waters) using an A/Bgradient (A=water, B=acetonitrile) of 15-30% B over 35 minutes, with a95% B wash, followed by re-equilibration at 15% (total run time=45minutes). Each run was collected in 12 tared tubes (12 fractions/plate,1 plate per run) at 30 mL/fraction. Fractions containing the desiredpeak with the desired purity were pooled based on UPLC analysis anddried under reduced pressure to give a whitish powdery solid. The purecompound was re-suspended/dissolved in 5 mL of water and lyophilized toget 135.9 mg of fluffy white solid with ≥95% purity.

Isolation: 100 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder) was obtainedfrom Xi'an Heking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10cm Atlantis prep T3 OBD column, 5 um, Waters) by 200 injections using anA/B gradient (A=water B=acetonitrile) of 10-30% B over 30 minutes, witha 95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in frxn 22 along withother isomers. The pooled frxn 22 (947 mg) was further fractionated in24 runs on Hilic HPLC column (3×10 cm, XBridge amide column, 5 um,Waters) using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to40% B over 22 minutes, with a 95% A wash followed by re-equilibration at80% (total run time=30.3 minutes). Each run was collected in 24fractions (12 fractions/plate, 2 plates per run) at 30 mL/fraction.Fraction 7 contained the desired product and was pooled, concentratedunder reduced pressure followed by the addition of 2 mL of H₂O andlyophilized the sample for 2 days to get 155 mg of fluffy white solidwith ˜85% purity.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.49 (d, J=6.0 Hz, 1H,6-H), 5.19 (d, J=7.7 Hz, 1H, G4-1-H), 4.93 (m, 1H, G1-1-H), 4.87 (m, 2H,G2 & G3-1-H), 3.78 (brd, J=9.2 Hz, 1H, 24-H), 3.73 (s, 1H, 3-H), 1.54(s, 3H, 29-Me), 1.46 (s, 3H, 26-Me), 1.33 (s, 6H, 19 & 27-Me), 1.12 (m,3H, 28-Me), 0.94 (d, J=6.5 Hz, 3H, 21-Me), 0.92 (s, 3H, 18-Me), 0.84 (s,3H, 30-Me); ESI-MS 1147.32 (M+Na)⁺, 1123.66 (M−H)⁻; Molecular formula,C₅₄H₉₂O₂₄.

Example 10: Enzymatic Production of Mogroside II_(A) from Celluclast

To a 250-mL baffled flask, 1 g of crude mogroside III_(E), 53 mL ofwater, 15 mL of 1M sodium acetate buffer pH 5, 7 ml of Celluclast fromNovozymes and 75 g of a-lactose were added and shook the flask at 220rpm, 50° C. for 9 days. The progress of the reaction was monitoredperiodically by LC-MS. The same reaction was repeated 17 more times fora total of 18g of mogroside III_(E) in two batches. After 9 days, theunreacted enzyme and excess lactose from the reaction mixtures wasremoved in three following steps before SPE purification. The reactionmixture was centrifuged for 10 min at 5000 rpm to remove the excesslactose followed by the incubation at 80° C. for 30 min with magneticstirring at 500 rpm. Further approximately ˜10% NH₄SO₄ solution wasadded to precipitate the unreacted enzymes and sugars, followed bycentrifugation for 10 min at 5000 rpm and removed the precipitate. Thesupernatant was filtered through 0.22 m PES and loaded onto 400g SPE C18column and fractionated using a standard 5/35/70/100 MeOH:H₂O gradient.The desired compound was eluted in 70% methanol fraction. The combined70% SPE Fraction (12g) was further purified on RP-HPLC using PF columnusing an A/B gradient (A=water, B=acetonitrile) of 15 to 30% B over 35minutes, with a 95% B wash, followed by re-equilibration at 15% (totalrun time=45 minutes). Each run was collected in 72 tubes (12fractions/plate, 6 plates per run) at 7.5 mL/fraction in 2 collectionwindows of 36 fractions each. Fractions 61-66 contained the desired peakwith the desired purity (≥95%) and were pooled based on UPLC analysisand dried under reduced pressure to get 530 mg of whitish powdery solid.150 mg of a child sample was weighed out, dissolved in 2 mL of H₂O andlyophilized for 3 days to get a white fluffy solid.

¹H NMR (400 MHz, Pyridine-d), selected signals: δ 5.58 (d, J=6.0 Hz, 1H,6-H), 5.36 (d, J=7.9 Hz, 1H, G2-1H), 5.00 (d, J=7.8 Hz, 1H, G1-1H), 3.88(d, J=7.2 Hz, 1H, 24-H), 3.69 (d, J=3.0 Hz, 1H, 3-H), 1.46 (s, 3H,27-Me), 1.41 (s, 3H, 26-Me), 1.38 (s, 3H, 29-Me), 1.33 (s, 3H, 19-Me),1.14 (s, 3H, 28-Me), 1.02 (d, J=6.4 Hz, 3H, 21-Me), 0.89 (s, 3H, 30-Me),0.84 (s, 3H, 18-Me); ESI-MS 823.56 (M+Na)⁺, 799.6 (M−H)⁻; Molecularformula, C₄₂H₇₂O₁₄.

Example 11: Enzymatic Production of Mogroside III_(A1) from Aromase

10 mg of Siamenoside I was dissolved in 1 mL of 0.1M Mcilvaine's buffer(citrate/phosphate buffer system that can be volumetrically set for pHin a wide range 2.2 to 8) pH 3.4 and 5 mg of Aromase from were added toa 96-well nunc plate across 35 wells (total of 350 mg of Siamenoside I)and stirred at 50° C. Out of 35 individual reactions, couple of them wasmonitored periodically by LC-MS. After 6 hours, all the reactions werepooled to a flask, quenched with equal amount of ethanol and centrifugedat 4000 rpm for 10 minutes. The supernatant was dried under reducedpressure and fractionated on 60g SPE column using 5/35/70/100/5 MeOH:H₂Ogradient. The desired product was eluted in 70% and 100% MeOH fractionsand purified further on flouro-phenyl 3×10 cm column using A/B gradient(A=H₂O, B=acetonitrile) of 15 to 30% B over 35 minutes, followed by 95%B wash and re-equilibration (total run time=45 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 2 plates per run) at 30mL/fraction. Fraction 11-12 contained the desired product and waspooled, dried down under reduced pressure and re-suspended in 5 mL ofH₂O to get 100 mg of white fluffy powder with ≥90% purity.

¹H NMR (400 MHz, Pyridine-d₅+ D₂O), selected signals δ 5.59 (d, J=6.1Hz, 1H, 6-H), 5.51 (d, J=7.8 Hz, 1H, G2-1H), 4.84 (m, 1H, G1-1H), 4.79(d, J=7.7 Hz, 1H, G3-1H), 3.71 (d, J=9.0 Hz, 1H, 24-H), 3.68 (d, J=3.1Hz, 1H, 3-H), 1.43 (s, 3H, 26-Me), 1.38 (s, 3H, 28-Me), 1.34 (s, 3H,19-Me), 1.29 (s, 3H, 27-Me), 1.14 (s, 3H, 29-Me), 1.04 (d, J=6.4 Hz, 3H,21-Me), 0.94 (s, 3H, 30-Me) and 0.87 (s, 3H, 18-Me); ESI-MS; 961.34(M−H)⁻; Molecular formula, C₄₈H₈₂O₁₉.

Example 12: Isolation of Compound 1

80.2 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water, B=acetonitrile) of 10→30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in FractionFractions27 along with other isomers. The pooled Fraction 27 (223 mg) was furtherfractionated in 7 runs on fluoro-phenyl HPLC (3×10 cm, Xselectfluoro-phenyl OBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 15→30% B over 35 minutes, with a 95% B wash, followedby re-equilibration at 15% (total run time=45 minutes). Each run wascollected in 12 tared tubes (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions containing the desired peak with the desiredpurity were pooled based on UPLC analysis and dried under reducedpressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 5 mL of water and lyophilized to get 40.9 mgof fluffy white solid.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.37 (s, 1H,6-H), 5.35 (d, J=7.8 Hz, 1H, G2-1-H), 5.14 (d, J=7.9 Hz, 1H, G4-1-H),5.00 (d, J=7.7 Hz, 1H, G1-1-H), 4.77 (d, J=8.0 Hz, 1H, G3-1-H), 3.57 (s,1H, 3-H), 1.49 (s, 3H, 29-Me), 1.45 (s, 3H, 27-Me), 1.41 (s, 3H, 26-Me),1.27 (s, 3H, 19-Me), 1.10 (s, 3H, 28-Me), 1.01 (d, J=6.3 Hz, 3H, 21-Me),0.84 (s, 3H, 30-Me), 0.83 (s, 3H, 18-Me); ¹³C NMR (101 MHz, pyridine) δ144.15, 118.52, 106.79, 105.64, 104.77, 102.24, 88.77, 87.95, 82.95,81.30, 78.43, 78.37, 78.32, 77.98, 77.91, 77.80, 76.54, 76.11, 75.88,74.74, 72.44, 71.92, 71.29, 71.11, 63.07, 62.29, 62.20, 62.00, 50.70,49.64, 47.35, 43.46, 42.30, 40.82, 40.07, 40.04, 36.70, 36.62, 34.49,33.78, 28.57, 28.49, 27.63, 26.90, 26.76, 26.24, 25.48, 24.52, 19.37,19.04, 17.00; ESI-MS 1147.74 (M+Na)⁺, 1123.86 (M−H)⁻; Molecular formula,C₄H₉₂O₂₄.

Example 13: Isolation of Compound 2

80.2 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water B=acetonitrile) of 10-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 8 alongwith other isomers. Out of 2 g of pooled Fraction 8, 220 mg was furtherpurified in 5 runs on Hilic HPLC column (3×10 cm, XBridge amide column,5 um, Waters) using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of70 to 20% B over 21 minutes, followed by re-equilibration at 70% (totalrun time=30.5 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 m/fraction. Fraction 8 containedthe desired product and was pooled, concentrated under reduced pressurefollowed by the addition and 2 mL of H₂O and lyophilized the sample for48 hours to get 109 mg of fluffy white solid with >90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.51 (m, 1H,G3-1H), 5.45 (m, 1H, 6-H; merged with HDO peak), 5.38 (d, J=3.7 Hz, 1H,G5-1H), 5.10 (d, J=7.8 Hz, 1H, G2 or G6-1H), 4.79 (m, 1H, G1-1H), 4.75(d, J=7.8 Hz, 1H, G4-1H), 4.70 (m, 1H, G2 or G6-1H), 3.69 (d, J=8.4 Hz,1H, 24-H), 3.63 (s, 1H, 3-H), 1.46 (s, 3H, 29-Me), 1.42 (s, 3H, 26-Me),1.28 (s, 6H, 27 & 19-Me), 1.06 (s, 3H, 28-Me), 1.03 (d, J=6.2 Hz, 3H,21-Me), 0.88 (s, 3H, 30-Me) and 0.84 (s, 3H, 18-Me); ESI-MS 1471.96(M+Na)⁺, 1447.17 (M−H)⁻; Molecular formula, C₆₆H₁₁₂O₃₄.

Example 14: Isolation and Enzymatic Production of Compound 3

From CGTase enzyme; To a 250 mL Erlenmeyer flask, 500 mg of crudeMogroside III_(E), 100 mL of pH 5, 0.1M sodium acetate buffer, 5g ofsoluble starch, and 30 mL of CGTase (Cyclomaltodextringlucanotransferase; Bacillus lichenformis; Toruzyme 3.0 L; catalog#775700) from Novozyme were added and shook the flask at 50° C. Theprogress of the reaction was monitored periodically by LC-MS. After 24hrs the reaction was stopped by heating at 80° C. and centrifuged at4000 rpm for 10 minutes to remove the unreacted enzyme. The supernatantwas dried down under reduced pressure. The same reaction was repeated139 more times (total 70 g of MIII_(E)). The combined supernatant from140 runs was fractionated on multiple SPE runs using 400 g C18 columnand the standard 5/35/70/100/5 MeOH:H₂O gradient. The desired productwas eluted in 70% MeOH SPE FractionFractions along with other minorisomers and the unreacted MIII_(E). The combined 70% SPE Fraction (65 g)was purified on PF-HPLC using reversed phase conditions in 73 runsinjecting 900 mg each time on 5×10 cm column with an A/B gradient(A=water, B=acetonitrile) of 15-30% B over 30 minutes, with a 95% Bwash, followed by re-equilibration at 1% (total run time=40 minutes).Each run was collected in 36 tubes (3 plates per run) at 30 mL/fraction.The desired product was eluted in FractionFractions 13 to 16 with˜85-90% purity along with other minor MV and 11-oxo-MIV isomers. Thecombined lots of FractionFractions 13-14 (6.3g) and 15-16 (4.6g) werefurther purified on Hilic HPLC column (3×10 cm, XBridge amide column, 5um, Waters) by 72 runs injecting about 150 mg each time with an A/Bgradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 22minutes, with a 95% A wash followed by re-equilibration at 80% (totalrun time=30 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fractions containedthe desired product with desired purity were pooled, removed thesolvents under reduced pressure, re-dissolved in H₂O and lyophilized thesample for about 5 days to get 4.86 g of white fluffy solid with ≥95%purity.

From Dextransucrase/dextranase enzyme; To a 3 L shake flask, 100 mL ofpH 5.5 1M sodium acetate buffer, 200 g sucrose, 100 ml dextransucraseDexT (1 mg/ml crude extract, pET23a, BL21-Codon Plus-RIL, grown in 2×YT), 12.5g of Mogroside III_(E) and 600 ml of water were added and shookthe flask at 30° C., 200 rpm. The progress of the reaction was monitoredperiodically by LC-MS. After 72 hrs, the reaction was treated with 2.5mL of dextranase (Amano). After 24 hrs of the addition of dextranase,the reaction was quenched by heating at 80° C. and centrifuged at 5,000rpm for 5 minutes and the supernatant was filtered and loaded onto a400g C18 SPE column. The sample was fractionated on a 5/25/50/75/100/5MeOH:H₂O step gradient. The desired product was eluted in the 50 and 75%MeOH fractions and purified further on Hilic 3×10 cm column using an A/Bgradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 26minutes, followed by re-equilibration at 80% (total run time=30minutes). Each run was collected in 24 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. FractionFractions contained thedesired product with desired purity (F7) were pooled, removed thesolvents under reduced pressure, re-dissolved in H₂O and lyophilized thesample for about 5 days to get 3.1 g of white fluffy solid with ≥95%purity.

Isolation; 180 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder; sample ID:50755234) was obtained from Xi'an Heking Bio-tech Co., Ltd. wasfractionated on C18 HPLC (5×10 cm Atlantis prep T3 OBD column, 5 um,Waters) by 360 injections using an A/B gradient (A=water,B=acetonitrile) of 10→30% B over 30 minutes, with a 95% B wash, followedby re-equilibration at 1% (total run time=42 minutes) in two differentbatches of 80 and 100g. Each run was collected in 36 tared tubes (12fractions/plate, 3 plates per run) at 30 mL/fraction. The plates weredried in the Genevac HT12/HT24. The desired compound was eluted in frxn20 along with major siamenoside I and other minor isomers. The pooledfrxn 20 from two batches (618 and 704 mg) was further fractionated in 27runs on Hilic HPLC column (3×10 cm, XBridge amide column, 5 um, Waters)using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% Bover 22 minutes, with a 95% A wash followed by re-equilibration at 80%(total run time=30.3 minutes). Each run was collected in 24 fractions(12 fractions/plate, 2 plates per run) at 15 mL/fraction. Fraction 10contained the desired product and was pooled, concentrated under reducedpressure followed by the addition of 2 mL of H₂O and lyophilized thesample for 2 days to get 103 mg of fluffy white solid with ˜85% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44 (m, 2H, 6-H& G2-1H, merged with HDO peak), 5.37 (d, J=3.7 Hz, 1H, G3-1H), 4.86 (d,J=7.7 Hz, 1H, G1-1H), 4.81 (d, J=7.8 Hz, 1H, G4-1H), 3.72 (m, 1H, 24-H),3.61 (s, 1H, 3-H), 1.49 (s, 3H, 29-Me), 1.42 (s, 3H, 27-Me), 1.30 (s,3H, 26-Me), 1.27 (s, 3H, 19-Me), 1.09 (s, 3H, 28-Me), 1.01 (d, J=6.3 Hz,3H, 21-Me), 0.87 (s, 3H, 30-Me) and 0.84 (s, 3H, 18-Me); ESI-MS 1125.94(MH)⁺, 1123.92 (M−H)⁻; Molecular formula, C₅₄H₉₂O₂₄.

Example 15: Enzymatic Production of Compound 4

To a 250 mL round bottom flask, 500 mg of Mogroside III_(E), 100 mL ofpH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase; Bacillus lichenformis;Toruzyme 3.0 L) from Novozyme were added and stirred the flask at 50° C.The progress of the reaction was monitored periodically by LC-MS. After24 hrs the reaction was quenched with 100 mL of ethanol and centrifugedat 4000 rpm for 10 minutes. The supernatant was dried down under reducedpressure. The same reaction was repeated 45 more times (23 g of MIII_(E)produced directly from 50% powder with pectinase enzyme reaction) anddried down the supernatant. The combined supernatant was processed in 4different batches from 46 reactions was fractionated on four SPE runsusing 400 g column and the standard 5/35/70/100/5 gradient. The desiredproduct was eluted in 70% SPE Fraction along with major siamenosideisomer, other minor isomers and the unreacted MIII_(E). The 70% SPEFraction from 4 batches (30 g) was fractionated on HPLC using Hiliccolumn (3×10 cm, XBridge amide column, 5 um, Waters) by 150 runsinjecting 200 mg each time with an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 1 plate per run) at 15mL/fraction. Fraction 19 contained the desired product along with otherMV isomers. Fraction 19 (1g) was pooled, concentrated under reducedpressure and further purified using the same Hilic HPLC conditions withlow injection amount (50 mg) and collection volume (7.5 mL per vial) toseparate MV isomers. The desired compound was eluted inFractionFractions 8-10. It was pooled, removed the solvents onrotavap/genevac, added 2 mL of H₂O and filtered through 0.45 um filterand dried the sample on lyophilizer to get 72 mg of 80% pure MV isomer.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.46-5.40 (m, 3H,H-6, G2-1H & G5-1H; merged with HDO peak), 5.28 (d, J=3.7 Hz, 1H,G3-1H), 4.84 (d, J=7.8 Hz, 1H, G1-1H), 4.82 (d, J=7.8 Hz, 1H, G4-1H),3.71 (d, J=8.0 Hz, 1H, 24-H), 3.61 (s, 1H, 3-H), 1.49 (s, 3H, 28-Me),1.41 (s, 3H, 26-Me), 1.29 (s, 3H, 27-Me), 1.28 (s, 3H, 19-Me), 1.10 (s,3H, 29-Me), 1.01 (d, J=5.9 Hz, 3H, 21-Me), 0.87 (s, 3H, 30-Me), 0.84 (s,3H, 18-Me); ESI-MS 1285.84 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Example 16: Enzymatic Production of Compound 5

To a 250 mL round bottom flask, 500 mg of Mogroside III_(E), 100 mL ofpH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase (CGTase); Bacilluslichenformis; Toruzyme 3.0 L) from Novozyme were added and stirred theflask at 50° C. The progress of the reaction was monitored periodicallyby LC-MS. After 24 hrs the reaction was quenched with 100 mL of ethanoland centrifuged at 4000 rpm for 10 minutes. The supernatant was drieddown under reduced pressure. The same reaction was repeated 46 moretimes (23 g of MIII_(E) produced directly from 50% powder with pectinaseenzyme reaction) in 4 different bathes and processed further as eachbatch. The pooled supernatant from each batch was dried down and wasfractionated separately on four SPE runs using 400 g column and thestandard 5/35/70/100/5 gradient. The desired product was eluted in 70%SPE Fraction along with major siamenoside isomer (structure ID:62071851), other minor MIV, MV & MVI isomers and the unreacted MIII_(E).The 70% SPE Fraction from 4 batches (26 g) was fractionated on HPLCusing Hilic column (3×10 cm, XBridge amide column, 5 um, Waters) by 130runs injecting 200 mg each time with an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 1 plate per run) at 15mL/fraction. Fraction 19 contained the desired product along with otherMV isomers. Fraction 19 (1g) was pooled, concentrated under reducedpressure and further purified using the same Hilic HPLC conditions withlow injection amount (50 mg) and collection volume (7.5 mL per vial) toseparate MV isomers. The desired compound was eluted in Fraction 4. Itwas pooled, removed the solvents on rotavap/genevac, added 2 mL of H₂Oand filtered through 0.45 um filter and dried the sample on lyophilizerto get 70 mg of ˜90% pure MV isomer.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.90 (d, J=3.9Hz, 1H, G5-1H), 5.49 (m, 1H, G2-1H), 5.46 (m, 1H, 6-H, merged with HDOpeak), 5.34 (d, J=3.6 Hz, 1H, G3-1H), 4.78 (m, 2H, G1 & G4-1H), 3.65 (m,1H, 24-H), 3.51 (brs, 1H, 3-H), 1.45 (s, 3H, 28-Me), 1.39 (s, 3H,27-Me), 1.27 (s, 3H, 19-Me), 1.23 (s, 3H, 26-Me), 1.19 (s, 3H, 29-Me),1.08 (d, J=6.2 Hz, 3H, 21-Me), 1.00 (s, 3H, 30-Me) & 0.87 (s, 3H,18-Me); ESI-MS 1285.79 (M−H)⁻; Molecular formula, C₆₀H₁₀₂O₂₉.

Example 17: Enzymatic Production of Compound 6

To a 250 mL round bottom flask, 550 mg of Mogroside IIIE, 100 mL of pH5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL of CGTase(Cyclomaltodextrin glucanotransferase; Bacillus lichenformis; Toruzyme3.0 L) from Novozyme were added and stirred at 50° C. The progress ofthe reaction was monitored periodically by LC-MS. After 24 hrs thereaction was quenched with 100 mL of ethanol and centrifuged at 4000 rpmfor 10 minutes. The supernatant was dried down under reduced pressure.The same reaction was repeated 21 more times (˜12 g of MIIIE) and drieddown the supernatant. The combined supernatant from 22 reactions wasfractionated on 6 SPE runs using 400 g column and the standard5/35/70/100/5 gradient. The desired product was eluted in 70% SPEFraction along with other minor isomers and the unreacted MIIIE. Thecombined 70% SPE FractionFractions (˜14 g) was further purified on HPLCusing Hilic column (3×10 cm, XBridge amide column, 5 um, Waters) by 95runs injecting 150 mg each time with an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 12 fractions (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fraction 5 contained the desired product along with otherMIV isomers including siamenoside I isomer (Structure ID: 62071851). Itwas pooled, concentrated under reduced pressure (1.07g) and furtherpurified using the same Hilic HPLC conditions with low injection amount(55 mg) and collection volume (15 mL per vial) to separate MIV isomers.The desired compound was eluted in Fraction 5 as a major isomer. It waspooled, removed the solvents on rotavap/genevac, added 5 mL of H2O andfiltered through 0.45 um filter and dried the sample on lyophilizer toget 93 mg of 75% pure a-MIV isomer

¹H NMR (400 MHz, Pyridine-d₅+D2), selected signals: δ 5.94 (d, J=3.8 Hz,1H, G4-1H), 5.42 (m, 1H, 6-H, merged with HDO peak), 5.36 (d, J=7.8 Hz,1H, G2-1H), 5.01 (d, J=7.8 Hz, 1H, G1-1H), 4.77 (d, J=7.8 Hz, 1H,G3-1H), 3.88 (d, J=7.9 Hz, 1H, 24-H), 3.58 (s, 1H, 3-H), 1.46 (m, 6H, 26& 28-Me), 1.41 (s, 3H, 27-Me), 1.32 (s, 3H, 19-Me), 1.09 (s, 3H, 29-Me),1.01 (d, J=6.3 Hz, 3H, 21-Me), 0.84 (brs, 6H, 18 & 30-Me); ESI-MS1123.63 (M−H)⁻; Molecular formula, C₅₄H₉₂O₂₄.

Example 18: Enzymatic Production of Compound 7

To a 250 mL Erlenmeyer flask, 500 mg of crude Mogroside III_(E), 100 mLof pH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase; Bacillus lichenformis;Toruzyme 3.0 L; catalog #775700) from Novozyme were added and shaked theflask at 50° C. The progress of the reaction was monitored periodicallyby LC-MS. After 24 hrs the reaction was stopped by heating at 80° C. andcentrifuged at 4000 rpm for 10 minutes to remove the unreacted enzyme.The supernatant was dried down under reduced pressure. The same reactionwas repeated 139 more times (total 70 g of MIII_(E)). The combinedsupernatant from 140 runs was fractionated on multiple SPE runs using400 g C18 column and the standard 5/35/70/100/5 MeOH:H₂O gradient. Thedesired product was eluted in 70% MeOH SPE FractionFractions along withother minor isomers and the unreacted MIII_(E). The combined 70% SPEFraction (65 g) was purified on PF-HPLC using reversed phase conditionsin 73 runs injecting 900 mg each time on 5×10 cm column with an A/Bgradient (A=water, B=acetonitrile) of 15-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=40minutes). Each run was collected in 36 tubes (3 plates per run) at 30mL/fraction. The desired minor product was eluted in FractionFractions 6with 60% purity along with other minor isomers. The combined lots ofFraction 6 (1.4g) was further purified on Hilic HPLC column (3×10 cm,XBridge amide column, 5 um, Waters) by 9 runs injecting about 150 mgeach time with an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to40% B over 22 minutes, with a 95% A wash followed by re-equilibration at80% (total run time=30 minutes). Each run was collected in 12 fractions(12 fractions/plate, 1 plate per run) at 30 mL/fraction. Fractionscontained the desired product with desired purity were pooled, removedthe solvents on rotovap, re-dissolved in H₂O and lyophilized the samplefor about 3 days to get 240 mg of white fluffy solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.82 (d, J=3.8Hz, 1H, G5-1H), 5.45 (m, 1H, G2-1H, merged with HDO peak), 5.43 (m, 1H,6-H, merged with HDO peak), 5.32 (d, J=3.8 Hz, 1H, G4-1H), 4.86 (d,J=7.4 Hz, 1H, G1-1H), 4.81 (d, J=7.8 Hz, 1H, G3-1H), 3.70 (d, J=8.4 Hz,1H, 24-H), 3.60 (s, 1H, 3-H), 1.48 (s, 3H, 28-Me), 1.45 (s, 3H, 26-Me),1.32 (s, 3H, 27-Me), 1.27 (s, 3H, 19-Me), 1.09 (s, 3H, 29-Me), 1.01 (d,J=6.3 Hz, 3H, 21-Me), 0.88 (s, 3H, 30-Me), 0.84 (s, 2H, 18-Me); ESI-MS1287.76 (MH)-, 1285.96 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Example 19: Enzymatic Production of Compound 8

To a 250 mL Erlenmeyer flask, 500 mg of crude Mogroside III_(E), 100 mLof pH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase; Bacillus lichenformis;Toruzyme 3.0 L; catalog #775700) from Novozyme were added and shaked theflask at 50° C. The progress of the reaction was monitored periodicallyby LC-MS. After 24 hrs the reaction was stopped by heating at 80° C. andcentrifuged at 4000 rpm for 10 minutes to remove the unreacted enzyme.The supernatant was dried down under reduced pressure. The same reactionwas repeated 139 more times (total 70 g of MIII_(E)). The combinedsupernatant from 140 runs was fractionated on multiple SPE runs using400 g C18 column and the standard 5/35/70/100/5 MeOH:H₂O gradient. Thedesired product was eluted in 70% MeOH SPE FractionFractions along withother minor isomers and the unreacted MIII_(E). The combined 70% SPEFraction (65 g) was purified on PF-HPLC using reversed phase conditionsin 73 runs injecting 900 mg each time on 5×10 cm column with an A/Bgradient (A=water, B=acetonitrile) of 15-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=40minutes). Each run was collected in 36 tubes (3 plates per run) at 30mL/fraction. The desired minor product was eluted in FractionFractions12 with 60% purity along with other minor isomers. The combined lots ofFraction 12 (588 mg) was further purified on Hilic HPLC column (3×10 cm,XBridge amide column, 5 um, Waters) by 6 runs injecting about 100 mgeach time with an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to40% B over 22 minutes, with a 95% A wash followed by re-equilibration at80% (total run time=30 minutes). Each run was collected in 12 fractions(12 fractions/plate, 1 plate per run) at 30 mL/fraction. Fractionscontained the desired product with desired purity were pooled, removedthe solvents on rotovap, re-dissolved in H₂O and lyophilized the samplefor about 3 days to get 110 mg of white fluffy solid with about 90%purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.83 (d, J=3.9Hz, 1H, G5-1H), 5.45 (m, 1H, 6-H, merged with HDO peak), 5.43 (m, 1H,G2-1H, merged with HDO peak), 5.37 (d, J=3.6 Hz, 1H, G4-1H), 4.86 (d,J=7.7 Hz, 1H, G1-1H), 4.73 (d, J=7.7 Hz, 1H, G3-1H), 3.72 (m, 1H, 24-H),3.58 (s, 1H, 3-H), 1.47 (s, 3H, 28-Me), 1.41 (s, 3H, 26-Me), 1.29 (s,3H, 27-Me), 1.26 (s, 3H, 19-Me), 1.08 (s, 3H, 29-Me), 1.01 (d, J=6.2 Hz,3H, 21-Me), 0.86 (s, 3H, 30-Me), 0.83 (s, 3H, 18-Me). ESI-MS 1287.94(MH)⁺, 1285.96 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Example 20: Enzymatic Production of Compound 9

To a 250 mL round bottom flask, 500 mg of Mogroside III_(E), 100 mL ofpH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase; Bacillus lichenformis;Toruzyme 3.0 L) from Novozyme were added and stirred the flask at 50° C.The progress of the reaction was monitored periodically by LC-MS. After24 hrs the reaction was quenched with 100 mL of ethanol and centrifugedat 4000 rpm for 10 minutes. The supernatant was dried down under reducedpressure. The same reaction was repeated 15 more times (7.9 g ofMIII_(E)) and dried down the supernatant. The combined supernatant from16 reactions was fractionated on four SPE runs using 400 g column andthe standard 5/35/70/100 MeOH:H₂O step gradient. The desired product waseluted in 70% SPE Fraction along with other minor isomers and theunreacted MIII_(E). The combined 70% SPE FractionFractions (8.8 g) wasfurther purified on HPLC using Hilic column (3×10 cm, XBridge amidecolumn, 5 um, Waters) by 58 runs injecting 150 mg each time with an A/Bgradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 20% B over 26minutes, followed by re-equilibration at 80% (total run time=30minutes). Each run was collected in 12 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. Fraction 5 eluted as a mixture of MIVisomers along with S1851. The combined impure Fraction 5 generated byHilic column runs from two previous batches (total 4.8g) was furtherpurified on PF-HPLC using reversed phase conditions in 32 runs injecting150 mg each time with an A/B gradient (A=water, B=acetonitrile) of 19% Bover 22 minutes, with a 95% B wash, followed by re-equilibration at 1%(total run time=30 minutes). Each run was collected in 12 tubes (1 plateper run) at 30 mL/fraction. Based on UPLC analysis, fractions 2-4contained S1851 and Fraction 7 contained the desired a-MIV isomer.Fraction 7 was pooled, concentrated under reduced pressure andre-suspended/dissolved in 3 mL of water and lyophilized for 3 days toget 214.9 mg of white solid with about 90% purity.

¹H NMR (400 MHz, Pyridine-d₅₊₃₀ μL D₂O), selected signals: δ 5.87 (d,J=3.9 Hz, 1H, G4-1H), 5.44 (m, 1H, H-6, merged with HDO peak), 5.39 (d,J=7.9 Hz, 1H, G2-1H), 4.94 (d, J=7.7 Hz, 1H, G1-1H), 4.79 (d, J=7.8 Hz,1H, G3-1H), 3.82 (d, J=8.4 Hz, 1H, 24-H), 3.55 (s, 1H, 3-H), 1.46 (s,3H, 28-Me), 1.43 (s, 3H, 26-Me), 1.37 (s, 3H, 27-Me), 1.27 (s, 3H,19-Me), 1.17 (s, 3H, 29-Me), 1.06 (d, J=6.3 Hz, 3H, 21-Me), 0.94 (s, 3H,30-Me) and 0.85 (s, 3H, 18-Me); ESI-MS 1123.66 (M−H)⁻; Molecularformula, C₄H₉₂O₂₄.

Example 21: Enzymatic Production of Compound 10

To a 250 mL round bottom flask, 500 mg of Mogroside III_(E), 100 mL ofpH 5, 0.1M sodium acetate buffer, 5g of soluble starch, and 30 mL ofCGTase (Cyclomaltodextrin glucanotransferase; Bacillus lichenformis;Toruzyme 3.0 L) from Novozyme were added and stirred the flask at 50° C.The progress of the reaction was monitored periodically by LC-MS. After24 hrs the reaction was quenched with 100 mL of ethanol and centrifugedat 4000 rpm for 10 minutes. The supernatant was dried down under reducedpressure. The same reaction was repeated 15 more times (7.9 g ofMIII_(E)) and dried down the supernatant. The combined supernatant from16 reactions was fractionated on four SPE runs using 400 g column andthe standard 5/35/70/100 gradient. The desired product was eluted in 70%SPE Fraction along with other minor isomers and the unreacted MIII_(E).The combined 70% SPE FractionFractions (8.8 g) was further purified onHPLC using Hilic column (3×10 cm, XBridge amide column, 5 um, Waters) by58 runs injecting 150 mg each time with an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 12 fractions (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fraction 5 eluted as a mixture of MIV isomers along withS1851. The combined impure Fraction 5 generated by Hilic column runsfrom two previous batches (total 4.8g) was further purified on PF-HPLCusing reversed phase conditions in 32 runs injecting 150 mg each timewith an A/B gradient (A=water, B=acetonitrile) of 19% B over 22 minutes,with a 95% B wash, followed by re-equilibration at 1% (total run time=30minutes). Each run was collected in 12 tubes (1 plate per run) at 30mL/fraction. Based on UPLC analysis, fractions 2-4 contained S1851 andFraction 9 contained the desired a-MIV isomer. Fraction 9 was pooled,concentrated under reduced pressure and re-suspended/dissolved in 2 mLof water and lyophilized for 3 days to get 58 mg of white fluffy solidwith about 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+30 μL D₂O), selected signals: δ 5.83 (d,J=3.9 Hz, 1H, G4-1H), 5.44 (m, 1H, H-6, merged with HDO peak), 5.35 (d,J=7.8 Hz, 1H, G2-1H), 5.00 (d, J=7.7 Hz, 1H, G1-1H), 4.74 (d, J=7.8 Hz,1H, G3-1H), 3.69 (d, J=8.5 Hz, 1H, 24-H), 3.59 (s, 1H, 3-H), 1.48 (s,3H, 28-Me), 1.45 (s, 3H, 26-Me), 1.41 (s, 3H, 27-Me), 1.26 (s, 3H,19-Me), 1.09 (s, 3H, 29-Me), 1.01 (d, J=6.3 Hz, 3H, 21-Me), 0.83 (s, 3H,30-Me) and 0.82 (s, 3H, 18-Me); ESI-MS 1123.78 (M−H)⁻; Molecularformula, C₄H₉₂O₂₄.

Example 22: Enzymatic Production of Compound 11

To a 250 mL Erlenmeyer flask, 500 mg of crude Mogroside III_(E) with 5%of 11-oxo-MIII_(E), 100 mL of pH 5, 0.1M sodium acetate buffer, 5g ofsoluble starch, and 30 mL of CGTase (Cyclomaltodextringlucanotransferase; Bacillus lichenformis; Toruzyme 3.0 L; catalog#775700) from Novozyme were added and shaked the flask at 50° C. Theprogress of the reaction was monitored periodically by LC-MS. After 24hrs the reaction was stopped by heating at 80° C. and centrifuged at4000 rpm for 10 minutes to remove the unreacted enzyme. The supernatantwas dried down under reduced pressure. The same reaction was repeated139 more times (total 70 g of MIII_(E)). The combined supernatant from140 runs was fractionated on multiple SPE runs using 400 g C18 columnand the standard 5/35/70/100 MeOH:H₂O step gradient. The desired productwas eluted in 70% MeOH SPE FractionFractions along with other mogrosideisomers and the unreacted MIII_(E). The combined 70% SPE Fraction (65 g)was purified on PF-HPLC using reversed phase conditions in 73 runsinjecting ˜900 mg each time on 5×10 cm column with an A/B gradient(A=water, B=acetonitrile) of 15-30% B over 30 minutes, with a 95% Bwash, followed by re-equilibration at 1% (total run time=40 minutes).Each run was collected in 36 tubes (3 plates per run) at 30 mL/fraction.The desired product was eluted in FractionFractions 15 to 16 along withthe major compound 51851. The combined lots of FractionFractions 15-16(4.6g) were further purified on Hilic HPLC column (3×10 cm, XBridgeamide column, 5 um, Waters) by 30 runs injecting about 150 mg each timewith an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% Bover 22 minutes, with a 95% A wash followed by re-equilibration at 80%(total run time=30 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fractionscontaining the desired product with desired purity were pooled, removedthe solvents under reduced pressure, re-dissolved in 3 mL of H₂O andlyophilized the sample for about 3 days to get 118 mg of white fluffysolid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44 (m, 2H, 6-H& G2-1H, merged with HDO), 5.37 (d, J=3.6 Hz, 1H, G3-1H), 4.87 (d, J=7.7Hz, 1H, G1-1H), 4.80 (d, J=7.8 Hz, 1H, G4-1H), 3.72 (dd, J=8.9, 2.1 Hz,1H, 24-H), 3.58 (s, 1H, 3-H), 1.48 (s, 3H, 29-Me), 1.43 (s, 3H, 27-Me),1.31 (s, 3H, 26-Me), 1.10 (s, 3H, 19-Me), 1.04 (s, 3H, 28-Me), 0.94 (d,J=5.9 Hz, 6H, 30 and 21-Me), 0.67 (s, 3H, 18-Me); ESI-MS 1123.65 (MH)⁺,1121.70 (M−H)⁻; Molecular formula, C₄H₉₀O₂₄.

Example 23: Enzymatic Production of Compound 12

To a 100 mL round bottom flask, 150 mg of Mogroside VI isomer, 30 mL of0.1M sodium acetate buffer, pH 5 and 60 mg of invertase enzyme frombaker's yeast (Saccharomyces cerevisiae, lot #SLBG7298V) were added andstirred at 50° C. The progress of the reaction was monitoredperiodically by LC-MS. After 7 hours the reaction was quenched with 30mL of EtOH and centrifuged at 4000 rpm for 10 minutes. The reaction wasrepeated twice more at 150 mg scale each for a total of 450 mg. Afterquenching and centrifugation, the supernatants of all three lots werepooled together and dried under reduced pressure followed by SPEfractionation using a standard 5/35/70/100 method with MeOH:H₂O stepgradient. The desired product was eluted in 70% MeOH fraction (300 mg)and purified further on HILIC column by 6 runs using an A/B gradient(A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 20% B over 26 minutes,followed by re-equilibration at 80% (total run time=30 minutes). Eachrun was collected in 12 fractions (12 fractions/plate, 1 plate per run)at 30 mL/fraction. The desired product was eluted in fraction 7. Thepooled Fraction 7 from 5 runs was concentrated under reduced pressurefollowed by the addition of 2 mL of H₂O and lyophilized for 48 hours toget 124 mg of a white fluffy powder with >90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.52 (d, J=7.8Hz, 1H, G3-1H), 5.45 (m, 1H, 6-H, merged with HDO peak), 5.38 (d, J=3.7Hz, 1H, G5-1H), 4.81 (d, J=5.7 Hz, 1H, G4-1H), 4.79 (d, J=4.7 Hz, 1H,G1-1H), 4.70 (d, J=7.7 Hz, 1H, G2-1H), 3.69 (d, J=8.8 Hz, 1H, 24-H),3.60 (s, 1H, 3-H), 1.49 (s, 3H, 28-Me), 1.42 (s, 3H, 26-Me), 1.28 (s,6H, 19 & 27-Me), 1.09 (s, 3H, 29-Me), 1.02 (d, J=6.3 Hz, 3H, 21-Me),0.88 (s, 3H, 30-Me), 0.85 (s, 3H, 18-Me); ESI-MS 1285.94 (M−H)⁻;Molecular formula, C₆₀H₁₀₂O₂₉.

Example 24: Enzymatic Production of Compound 13

To a 250-mL baffled flask, 1 g of crude mogroside III_(E), 53 mL ofwater, 15 mL of 1M sodium acetate buffer pH 5, 7 ml of celluclast fromNovozymes and 75 g of a-lactose were added and shook the flask at 220rpm, 50° C. for 9 days. The progress of the reaction was monitoredperiodically by LC-MS analysis. The same reaction was repeated 17 moretimes for a total of 18g of mogroside III_(E) in two batches. After 9days, the unreacted enzyme and excess lactose from the reaction mixtureswere removed in three following steps before SPE purification. Thereaction mixture was centrifuged for 10 min at 5000 rpm to remove theexcess lactose followed by the incubation at 80° C. for 30 min withmagnetic stirring at 500 rpm. Further approximately ˜10% NH₄SO₄ solutionwas added to precipitate the unreacted enzymes and sugars, followed bycentrifugation for 10 min at 5000 rpm and removed the precipitate. Thesupernatant was filtered through 0.22 m PES and loaded onto 400g SPE C18column and fractionated using a standard 5/35/70/100 MeOH:H₂O gradient.The desired compound was eluted in 70% methanol fraction. The combined70% SPE Fraction (12g) was further purified on RP-HPLC using PF columnusing an A/B gradient (A=water, B=acetonitrile) of 15 to 30% B over 35minutes, with a 95% B wash, followed by re-equilibration at 15% (totalrun time=45 minutes). Each run was collected in 72 tubes (12fractions/plate, 6 plates per run) at 7.5 mL/fraction in 2 collectionwindows of 36 fractions each. Fractions 22-24 contained the desired peakwith the desired purity and were pooled based on UPLC analysis and driedunder reduced pressure to give a whitish powdery solid. The purecompound was re-suspended/dissolved in 5 mL of water and lyophilized forabout 3 days to get 796 mg of white solid.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.45 (m, 1H, H-6,merged with HDO peak), 5.36 (d, J=7.8 Hz, 1H, G2-1H), 5.07 (d, J=7.8 Hz,1H, G4-1H), 5.00 (d, J=7.8 Hz, 1H, G1-1H), 4.76 (d, J=7.8 Hz, 1H,G3-1H), 3.88 (d, J=8.0 Hz, 1H, 24-H), 3.56 (s, 1H, 3-H), 1.48 (s, 3H,29-Me), 1.45 (s, 3H, 26-Me), 1.41 (s, 3H, 27-Me), 1.27 (s, 3H, 19-Me),1.09 (s, 3H, 28-Me), 1.01 (d, J=6.3 Hz, 3H, 21-Me), 0.83 (s, 3H, 30-Me),0.82 (s, 3H, 18-Me); ESI-MS 1123.85 (M−H)⁻; Molecular formula,C₅₄H₉₂O₂₄.

Example 25: Enzymatic Production of Compound 14

To a 250-mL baffled flask, 1 g of crude mogroside III_(E), 53 mL ofwater, 15 mL of 1M sodium acetate buffer pH 5, 7 ml of celluclast fromNovozymes and 75 g of a-lactose were added and shook the flask at 220rpm, 50° C. for 9 days. The progress of the reaction was monitoredperiodically by LC-MS analysis. The same reaction was repeated 17 moretimes for a total of 18g of mogroside III_(E) in two batches. After 9days, the unreacted enzyme and excess lactose from the reaction mixtureswere removed in three following steps before SPE purification. Thereaction mixture was centrifuged for 10 min at 5000 rpm to remove theexcess lactose followed by the incubation at 80° C. for 30 min withmagnetic stirring at 500 rpm. Further approximately ˜10% NH₄SO₄ solutionwas added to precipitate the unreacted enzymes and sugars, followed bycentrifugation for 10 min at 5000 rpm and removed the precipitate. Thesupernatant was filtered through 0.22 m PES and loaded onto 400g SPE C18column and fractionated using a standard 5/35/70/100 MeOH:H₂O gradient.The desired compound was eluted in 70% methanol fraction. The combined70% SPE Fraction from both batches were further purified on RP-HPLCusing PF column using an A/B gradient (A=water, B=acetonitrile) of 15 to30% B over 35 minutes, with a 95% B wash followed by re-equilibration at15% (total run time=45 minutes). Each run was collected in 72 tubes (12fractions/plate, 6 plates per run) at 7.5 mL/fraction in 2 collectionwindows of 36 fractions each. Fractions 19-21 eluted with the desiredpeak along with some other isomers. These fractions were combined andre-purified on RP-HPLC using PF column with an isocratic method of 18% B(A=water, B=acetonitrile) over 30 minutes, followed by 5 minutes of 95%B wash and 5 minutes of re-equilibration at 18% (total run time=40minutes). Each run was collected in 24 tubes (12 fractions/plate, 2plates per run) at 15 mL/fraction. Fractions 11-12 contained the desiredpeak with the desired purity, pooled and dried under reduced pressure.The dried Fraction was re-suspended/dissolved in 2 mL of water andlyophilized for 3 days to get 52 mg of white fluffy solid with 95%purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44 (m, 1H, H-6,merged with HDO peak), 5.38 d, J=7.8 Hz, 1H, G2-1H), 4.99 (d, J=7.9 Hz,1H, G3-1H), 4.89 (d, J=7.6 Hz, 1H, G1-1H), 4.82 (d, J=7.8 Hz, 1H,G4-1H), 3.78 (m, 1H, 24-H), 3.62 (s, 1H, 3-H), 1.49 (s, 3H, 28-Me), 1.42(s, 3H, 26-Me), 1.38 (s, 3H, 27-Me), 1.27 (s, 3H, 19-Me), 1.10 (s, 3H,29-Me), 0.99 (d, J=6.3 Hz, 3H, 21-Me), 0.85 (s, 3H, 30-Me), 0.82 (s, 3H,18-Me); ESI-MS 1147.57 (M+Na)⁺, 1123.65 (M−H)⁻; Molecular formula,C₅₄H₉₂O₂₄.

Example 26: Enzymatic Production of Compound 15

To a 250 mL Erlenmeyer flask, 500 mg of mogroside II_(A), 100 mL of 0.1Msodium acetate buffer pH 5, 20 mL of Toruzyme from Novozymes and 5g ofsoluble starch were added and shook the flask at 200 rpm, 50° C. for 1day. The progress of the reaction was monitored periodically by LC-MSanalysis. After 24 hours, the unreacted enzyme and excess starch fromthe reaction mixtures was removed by the incubation at 80° C. for 30 minfollowed by centrifugation for 10 min at 4000 rpm and removed theprecipitate. The same reaction was repeated 2 more times for a total of1500 mg of mogroside IIA. The combined supernatant from 3 reactions wasloaded onto 400g C18 SPE cartridge and fractionated using 5/35/70/100MeOH:H₂O step gradient. The desired compound was eluted in 70% methanolfraction. The 70% SPE Fraction was further purified on PF-HPLC usingreversed phase conditions with an A/B gradient (A=water, B=acetonitrile)of 15 to 30% B over 35 minutes, with a 95% B wash, followed byre-equilibration at 15% (total run time=45 minutes). Each run wascollected in 36 tubes (12 fractions/plate, 3 plates per run) at 15mL/fraction. Based on UPLC analysis, fractions 21-24 contained thedesired peak with the desired purity and were pooled and dried underreduced pressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 5 mL of water and lyophilized for 3 days toget 310 mg of white fluffy solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.58 (d, J=5.9Hz, 1H, 6-H), 5.45 (m, 1H, G2-1H; merged with HDO peak), 5.37 (d, J=3.6Hz, 1H, G3-1H), 4.87 (d, J=7.7 Hz, 1H, G1-1H), 3.72 (d, J=8.6 Hz, 1H,24-H), 3.69 (s, 1H, 3-H), 1.42 (s, 3H, 26-Me), 1.37 (s, 3H, 28-Me), 1.33(s, 3H, 19-Me), 1.30 (s, 3H, 27-Me), 1.13 (s, 3H, 29-Me), 1.02 (d, J=6.4Hz, 3H, 21-Me), 0.92 (s, 3H, 30-Me), 0.85 (s, 3H, 18-Me); ESI-MS 963.94(M+H)⁺, 961.69 (M−H)⁻; Molecular formula, C₄₈H₈₂O₁₉.

Example 27: Enzymatic Production of Compound 16

To a 250 mL Erlenmeyer flask, 500 mg of mogroside II_(A), 100 mL of 0.1Msodium acetate buffer pH 5, 20 mL of Toruzyme from Novozymes and 5g ofsoluble starch were added and shook the flask at 200 rpm, 50° C. for 1day. The progress of the reaction was monitored periodically by LC-MSanalysis. After 24 hours, the unreacted enzyme and excess starch fromthe reaction mixtures was removed by the incubation at 80° C. for 30 minfollowed by centrifugation for 10 min at 4000 rpm and removed theprecipitate. The supernatant was loaded onto 60g C18 SPE cartridge andfractionated using 5/35/70/100 MeOH:H₂O step gradient. The desiredcompound was eluted in 70% methanol fraction. The 70% SPE Fraction wasfurther purified on PF-HPLC using reversed phase conditions with an A/Bgradient (A=water, B=acetonitrile) of 15 to 30% B over 35 minutes, witha 95% B wash, followed by re-equilibration at 15% (total run time=45minutes). Each run was collected in 48 tubes (12 fractions/plate, 4plates per run) at 15 mL/fraction. Based on UPLC analysis, Fraction 31contained the desired peak with the desired purity and were pooled anddried under reduced pressure to give a whitish powdery solid. The purecompound was re-suspended/dissolved in 1 mL of water and lyophilized for3 days to get 21 mg of white fluffy solid with ˜85% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.82 (d, J=3.9Hz, 1H), 5.58 (m, 1H), 5.40 (m, 1H, merged with HDO peak), 5.32 (d,J=3.8 Hz, 1H), 4.87 (d, J=7.5 Hz, 1H), 3.69 (m, 2H), 1.46 (s, 3H), 1.37(s, 3H), 1.33 (s, 3H), 1.32 (s, 3H), 1.13 (s, 3H), 1.02 (d, J=6.4 Hz,3H), 0.93 (s, 3H), 0.85 (s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ144.16, 119.07, 105.05, 103.55, 103.17, 99.75, 91.88, 82.06, 81.62,78.61, 78.38, 78.07, 77.90, 76.23, 75.70, 75.53, 75.13, 75.06, 74.50,74.28, 73.36, 72.67, 72.43, 72.17, 71.63, 71.42, 67.93, 63.25, 62.56,61.63, 50.70, 49.70, 47.41, 43.58, 42.26, 40.90, 40.16, 36.73, 36.50,34.54, 33.51, 30.63, 28.97, 28.56, 27.26, 26.78, 26.72, 26.22, 25.89,25.04, 24.62, 19.49, 19.10, 17.06; ESI-MS 1123.89 (M−H)⁻; Molecularformula, C₄H₉₂O₂₄.

Example 28: Enzymatic Production of Compound 17

To a 50 mL falcon tube, 11 ml of deionized water, 1.5 mL of pH 7.52 1MTris-HCl, 0.03g UDP (Carbosynth), 1.6 g sucrose, and 300 μl sucrosesynthase Sus1 (0.9 mg/ml crude extract, pQE1, XL1-gold) were added andshook the tube at 30° C., 200 rpm in the incubator. After 24 hours, 150mg of Siamenoside I, 15 μl BSA (Bovine serum albumin, 10 mg/ml), 15 μlMgCl₂, 400 μl UGT76G1 (0.9 mg/ml crude extract, pQE1, XL1-gold) wereadded to the above flask and continued shaking for another 24 hours at30° C. The progress of the reaction was monitored periodically by LC-MS.After 24 hrs (total 48 hrs), the unreacted enzyme was denatured byheating at 80° C. for about 30 minutes with stirring (500 rpm). Thereaction mixture was then centrifuged (4000 rpm for 10 min, Eppendorf)and filtered through a 0.22 micron PES. The filtered supernatant wasdried under reduced pressure and fractionated on SPE C18 60g columnusing standard 5/35/70/100 MeOH:H₂O step gradient. The desired productwas eluted in 70% MeOH fraction and further purified on Fluoro-phenyl3×10 cm column using an A/B gradient (A=H₂O, B=acetonitrile) of 15 to30% B over 35 minutes, followed by 95% B wash and re-equilibration(total run time=45 minutes). Each run was collected in 36 fractions (12fractions/plate, 3 plates per run) at 30 mL/fraction. Fractions elutedwith the desired product were pooled, dried under reduced pressure andre-suspended/dissolved in 2 mL of water and lyophilized for 3 days toget 71 mg of white fluffy solid with about 95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.51 (d, J=7.9Hz, 1H, G2-1H), 5.44 (m, 1H, 6-H, merged with HDO peak), 5.31 (d, J=7.8Hz, 1H, G5-1H), 4.85 (dd, J=7.5, 2.5 Hz, 2H, G1-1H), 4.79 (d, J=8.0 Hz,1H, G3-1H), 4.77 (d, J=8.6 Hz, 1H, G4-1H), 3.71 (d, J=9.1 Hz, 1H, 24-H),3.58 (s, 1H, 3-H), 1.48 (s, 3H, 28-Me), 1.42 (s, 3H, 26-Me), 1.29 (s,3H, 27-Me), 1.27 (s, 3H, 19-Me), 1.10 (s, 3H, 29-Me), 1.03 (d, J=6.3 Hz,3H, 21-Me), 0.89 (s, 3H, 30-Me), 0.86 (s, 3H, 18-Me); ESI-MS 1309.65(M+Na)⁺, 1285.72 (M−H)⁻; Molecular formula, C₆₀H₁₀₂O₂₉.

Example 29: Enzymatic Production of Compound 18

To a 250 mL shake flask, 37 mL of deionized water, 5 mL of pH 7.52 1MTris-HCl, 0.1 g UDP (Carbosynth), 5.2 g sucrose, and 1 mL sucrosesynthase Sus1 (0.9 mg/ml crude extract, pQE1, XL1-gold), 500 mg ofmogroside III_(E) (10 mM), 50 mL BSA (Bovine serum albumin, 10 mg/ml),50 mL MgCl₂(1M), 1.3 mL UGT76G1 (0.9 mg/ml crude extract, pQE1,XL1-gold) were added and shook the flask at 30° C., 200 rpm in theincubator. The progress of the reaction was monitored periodically byLC-MS. After 30 hrs, the unreacted enzyme was denatured by heating at80° C. for about 30 minutes with stirring (500 rpm). The reactionmixture was then centrifuged (4000 rpm for 10 min, Eppendorf) andfiltered through a 0.22 micron PES. The supernatant was dried underreduced pressure and fractionated on SPE C18 60g column using standardMeOH:H₂O step-gradient 5/35/70/100. The desired product was eluted in70% MeOH fraction (982 mg) and further purified on HPLC using Hiliccolumn (3×10 cm, XBridge amide column, 5 um, Waters) by 5 runs injecting˜200 mg each time with an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile)of 80 to 40% B over 26 minutes, followed by re-equilibration at 80%(total run time=30 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. FractionFractions 4and 5 eluted with the mixture of MIV isomers and further purified usinga different method. The desired mogroside V isomer was eluted inFractionFractions 8 &9. These two FractionFractions were pooled,concentrated under reduced pressure and re-suspended/dissolved in 5 mLof H₂O and lyophilized for about 3 days to get 366 mg of white fluffysolid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.55 (d, J=7.9Hz, 1H, G2-1H), 5.44 (m, 1H, 6-H, merged with HDO peak), 5.32 (d, J=8.0Hz, 1H, G4-1H), 5.29 (d, J=7.9 Hz, 1H, G5-1H), 4.99 (d, J=7.1 Hz, 1H,G1-1H), 4.78 (d, J=7.8 Hz, 1H, G3-1H), 3.89 (m, 1H, 24-H), 3.60 (s, 1H,3-H), 1.48 (s, 3H, 28-Me), 1.43 (s, 3H, 26-Me), 1.39 (s, 3H, 27-Me),1.25 (s, 3H, 19-Me), 1.08 (s, 3H, 29-Me), 1.01 (d, J=6.2 Hz, 3H, 21-Me),0.83 (s, 3H, 30-Me), 0.82 (s, 3H, 18-Me); ESI-MS 1285.91 (M−H)⁻;Molecular formula, C₆₀H₁₀₂O₂₉.

Example 30: Enzymatic Production of Compound 19

To a 250 mL shake flask, 37 mL of deionized water, 5 mL of pH 7.52 1MTris-HCl, 0.1 g UDP (Carbosynth), 5.2 g sucrose, and 1 mL sucrosesynthase Sus1 (0.9 mg/ml crude extract, pQE1, XL1-gold), 1000 mg ofmogroside II_(E) (20 mM), 50 mL BSA (Bovine serum albumin, 10 mg/ml), 50mL MgCl₂(1M), 1.3 mL UGT76G1 (0.9 mg/ml crude extract, pQE1, XL1-gold)were added and shook the flask at 30° C., 200 rpm in the incubator. Theprogress of the reaction was monitored periodically by LC-MS. After ˜30hrs, the unreacted enzyme was denatured by heating at 80° C. for about30 minutes with stirring (500 rpm). The reaction mixture was thencentrifuged (4000 rpm for 10 min, Eppendorf) and filtered through a 0.22micron PES. The filtrate was dried under reduced pressure andfractionated on SPE C18 60g column using standard MeOH:H₂O step-gradient5/35/70/100. Mogroside IV and V isomers were eluted in 70% MeOH fraction(982 mg) and further purified on HPLC using Hilic column (3×10 cm,XBridge amide column, Sum, Waters) by 5 runs injecting ˜200 mg each timewith an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% Bover 26 minutes, followed by re-equilibration at 80% (total run time=30minutes). Each run was collected in 12 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. Mogroside V isomer was eluted inFractionFractions 8 &9. Whereas, the mixture of mogroside IV isomerswere eluted in FractionFractions 4 and 5. These two FractionFractionswere pooled and re-purified using Fluoro-phenyl 3×10 column, A/Bgradient (A=H₂O, B=acetonitrile) of 15 to 30% B over 35 minutes,followed by a wash at 95% B and re-equilibration (total run time=45minutes). Each run was collected in 24 fractions (12 fractions/plate, 3plates per run) at 30 mL/fraction. The minor MIV isomer was eluted inFraction 7 and the desired major MIV isomer was eluted inFractionFractions 4 and 5. These two FractionFractions were pooled,concentrated under reduced pressure and re-suspended/dissolved in 3 mLof H₂O and lyophilized for about 3 days to get 91.7 mg of white fluffysolid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: 65.44 (m, 1H, 6-H,merged with HDO peak), 5.36 (d, J=7.8 Hz, 1H, G2-1H), 5.31 (d, J=7.9 Hz,1H, G4-1H), 5.00 (d, J=7.7 Hz, 1H, G1-1H), 4.78 (d, J=7.8 Hz, 1H,G3-1H), 3.87 (d, J=7.9 Hz, 1H, 24-H), 3.59 (s, 1H, 3-H), 1.48 (s, 3H,28-Me), 1.45 (s, 3H, 26-Me), 1.41 (s, 3H, 27-Me), 1.26 (s, 3H, 19-Me),1.10 (s, 3H, 29-Me), 1.01 (d, J=6.3 Hz, 3H, 21-Me), 0.83 (s, 3H, 30-Me),0.82 (s, 3H, 18-Me); ESI-MS 1125.68 (MH)⁺, 1123.74 (M−H)⁻; Molecularformula, C₅₄H₉₂O₂₄.

Example 31: Enzymatic Production of Compound 20

To a 250 mL shake flask, 36 mL of deionized water, 5 mL of pH 7.52 1MTris-HCl, 0.1 g UDP (Carbosynth), 5.2 g sucrose, and 2.7 ml sucrosesynthase Sus1 (0.37 mg/ml crude extract, pQE1, XL1-gold), 500 mg ofmogroside III_(E), 50 mL BSA (Bovine serum albumin, 10 mg/ml), 50 mLMgCl₂(1M), 1.4 ml UGT76G1 (0.7 mg/ml crude extract, pQE1, XL1-gold) wereadded and shook the flask at 30° C., 200 rpm in the incubator. Theprogress of the reaction was monitored periodically by LC-MS. Thereaction was repeated with another 500 mg of mogroside III_(E) using thesame reaction conditions. After ˜24 hrs, the unreacted enzyme from bothflasks was denatured by heating at 80° C. for about 30 minutes withstirring (500 rpm). The reaction mixture was then centrifuged (4000 rpmfor 10 min, Eppendorf) and filtered through a 0.22 micron PES. Thecombined filtrate from two reactions was dried under reduced pressureand fractionated on SPE C18 60g column using standard MeOH:H₂Ostep-gradient 5/35/70/100. The desired mogroside IV and V isomers wereeluted in 70% MeOH fraction and purified on Fluoro-phenyl 3×10 cm columnwith an A/B gradient (A=H₂O, B=acetonitrile) of 15 to 30% B over 35minutes, followed by a wash at 95% B and re-equilibration (total runtime=45 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. FractionFractions 3to 5 were eluted as mixture of major MV and MIV isomers andFractionFractions 6 and 7 eluted with the desired product with about 80%purity. The pooled FractionFractions 6 & 7 were re-purified on HILIC 3×0cm column with an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to40% B over 26 minutes, followed by re-equilibration at 80% (total runtime=30 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fraction 6contained the desired product, was pooled, concentrated under reducedpressure and re-suspended/dissolved in 3 mL of H₂O and lyophilized forabout 3 days to get 70 mg of white fluffy solid with ≥95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.56 (d, J=7.9Hz, 1H, G2-1H), 5.43 (m, 1H, 6-H, merged with HDO peak), 5.29 (d, J=7.9Hz, 1H, G4-1H,), 4.99 (d, J=7.0 Hz, 1H, G1-1H), 4.83 (d, J=7.8 Hz, 1H,G3-1H), 3.63 (s, 1H, 3-H), 1.50 (s, 3H, 28-Me), 1.44 (s, 3H, 26-Me),1.39 (s, 3H, 27-Me), 1.27 (s, 3H, 19-Me), 1.09 (s, 3H, 29-Me), 1.02 (d,J=6.3 Hz, 3H, 21-Me), 0.83 (brs, 6H, 18 & 30-Me); ESI-MS 1125.96 (MH)⁺,1123.91 (M−H)⁻; Molecular formula, C₅₄H₉₂O₂₄.

Example 32: Enzymatic Production of Compound 21

To a 50 mL falcon tube, 8 ml of deionized water, 1.5 mL of pH 7.52 1MTris-HCl, 0.03g UDP (Carbosynth), 1.6 g sucrose, and 2.7 ml sucrosesynthase Sus1 (0.37 mg/ml crude extract, pQE1, XL1-gold), 1.4 ml UGT76G1(0.7 mg/ml crude extract, pQE1, XL1-gold), 15 μl BSA (10 mg/ml), 15 μlMgCl₂(1M), 150 mg of Mogroside IV_(E) were added and shook the tube at30° C., 200 rpm in the incubator. The progress of the reaction wasmonitored periodically by LC-MS. After 48 hrs, the reaction was quenchedby heating at 80° C. for about 30 minutes with stirring (500 rpm) todenature the enzyme. The reaction mixture was then centrifuged (4000 rpmfor 10 min, Eppendorf) and filtered through a 0.22 micron PES. Thesupernatant was dried under reduced pressure and fractionated on SPE C1860g column using standard MeOH:H₂O step-gradient 5/35/70/100. Thedesired product was eluted in 70% MeOH fraction and further purified onHilic 3×10 cm column using an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 20% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 12 fractions (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions eluted with the desired product were pooled,dried under reduced pressure and re-suspended/dissolved in 2 mL of waterand lyophilized for 3 days to get 108 mg of white fluffy solid withabout 95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.55 (d, J=7.9Hz, 1H, G2-1H), 5.42 (m, 1H, 6-H, merged with HDO peak), 5.28 (d, J=7.9Hz, 1H, G5-1H), 5.11 (d, J=7.8 Hz, 1H, G4-1H), 4.99 (d, J=7.0 Hz, 1H,G1-1H), 4.77 (d, J=7.8 Hz, 1H, G3-1H), 3.65 (d, J=2.8 Hz, 1H, 3-H), 1.46(s, 3H, 28-Me), 1.43 (s, 3H, 26-Me), 1.39 (s, 3H, 27-Me), 1.28 (s, 3H,19-Me), 1.05 (s, 3H, 29-Me), 1.03 (d, J=6.3 Hz, 3H, 21-Me), 0.82 (s, 6H,18 & 30-Me); ESI-MS 1287.76 (MH)⁺, 1285.95 (M−H)⁻; Molecular formula,C₆₀H₁₀₂O₂₉.

Example 33: Enzymatic Production of Compound 22

To a 50 mL falcon tube, 8 ml of deionized water, 1.5 mL of pH 7.52 1MTris-HCl, 0.03g UDP (Carbosynth), 1.6 g sucrose, 2.7 ml sucrose synthaseSus1 (0.37 mg/ml crude extract, pQE1, XL1-gold), 1.4 ml UGT76G1 (0.7mg/ml crude extract, pQE1, XL1-gold), 15 1 BSA (10 mg/ml), 15 μlMgCl₂(1M), 150 mg of Mogroside IVA were added and shook the tube at 30°C., 200 rpm in the incubator. The progress of the reaction was monitoredperiodically by LC-MS. 24 hrs after the addition of Mogroside IVA, thereaction was stopped by heating at 80° C. for 30 minutes with stirring(500 rpm). The reaction was then centrifuged (4000 rpm for 10 min,Eppendorf) and filtered through a 250 ml, 0.22 micron PES. The filtratewas loaded onto a 60g C18 column and fractionated using 5/35/70/100MeOH:H₂O step gradient. The desired product was eluted in 70% MeOHfraction and further purified on HILIC column using an A/B gradient(A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 20% B over 26 minutes,followed by re-equilibration at 80% (total run time=30 minutes). Eachrun was collected in 12 fractions (12 fractions/plate, 1 plate per run)at 30 mL/fraction. Fraction 6 and 7 contained the desired product with80% purity. These two FractionFractions from all the runs were pooledand re-purified on Fluoro-phenyl 3×10 cm column, A/B gradient (A=H₂O,B=acetonitrile) of 15 to 30% B over 35 minutes, followed by a wash at95% B and re-equilibration (total run time=45 minutes). Each run wascollected in 12 fractions (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions eluted with the desired product were pooled,dried under reduced pressure and re-suspended/dissolved in 1 mL of waterand lyophilized for 3 days to get 18 mg of white fluffy solid with about95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44 (m, 1H, 6-H,merged with HDO peak), 5.19 (dd, J=7.8, 1.9 Hz, 1H, G5-1H), 5.10 (d,J=7.8 Hz, 1H, G4-1H), 4.95 (d, J=7.7 Hz, 1H, G2-1H), 4.82 (d, J=7.9 Hz,1H, G1-1H), 4.77 (d, J=7.8 Hz, 1H, G3-1H), 3.70 (m, 2H, 24 and 3-H),1.47 (s, 3H, 28-Me), 1.35 (s, 3H, 26-Me), 1.29 (s, 6H, 27 and 19-Me),1.07 (s, 3H, 29-Me), 0.91 (d, J=6.2 Hz, 3H, 21-Me), 0.85 (s, 3H, 30-Me),0.77 (s, 3H, 18-Me); ESI-MS 1287.76 (MH)⁺, 1285.95 (M−H)⁻; Molecularformula, C₆₀H₁₀₂O₂₉.

Example 34: Isolation and Enzymatic Production of Compound 23

Enzymatic: To a 250 mL shake flask, 5 mL of pH 5.5 1M sodium acetatebuffer, 10 g sucrose, 10 ml dextransucrase (DexT, 1 mg/ml crude extract,pET23a, BL21-Codon Plus-RIL, grown in 2× YT), 300 mg of MogrosideIV_(E), 35 mL of water were added and shook the flask at 200 rpm, 30° C.The progress of the reaction was monitored periodically by LC-MS. After˜24 hrs, 60 uL of dextranase (Amano) was added to the reaction(hydrolyze the hyper glycosylated mogroside IV_(E) isomers to thedesired mogroside V isomer) and shook at 200 rpm, 40° C. After ˜18 hrs,the reaction mixture was heated to 80° C. for ˜30 minutes while shakingat 200 rpm, then it was centrifuged (4000 rpm for 10 min, Eppendorf) andthe supernatant was filtered through a 250 ml, 0.22 micron PES. Thesupernatant was loaded onto a 60g C18 SPE column and fractionated using5/35/70/100/5 MeOH:H₂O gradient. The desired product was eluted in 70%MeOH fraction along with other minor isomers and unreacted MIV_(E). ThisFraction was further purified on HILIC column (3×10 cm, XBridge amidecolumn, Sum, Waters) using an A/B gradient (A=3:1 MeOH:H₂O,B=acetonitrile) of 80 to 40% B over 26 minutes, followed byre-equilibration at 80% (total run time=30 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 2 plates per run) at 30mL/fraction. The desired compound was eluted in fractions 13 and 14.These two FractionFractions were pooled, concentrated under reducedpressure and re-suspended/dissolved in 3 mL of H₂O and lyophilized forabout 2 days to get 85 mg of white fluffy solid with ≥95% purity.

Isolation: 180 g of Siraitia grosvenorii powdered extract (Fructusmomordicae extract, 50% mogrosides, light yellow powder; sample ID:50755234) was obtained from Xi'an Heking Bio-tech Co., Ltd. wasfractionated on C18 HPLC (5×10 cm Atlantis prep T3 OBD column, 5 um,Waters) by 360 injections using an A/B gradient (A=water,B=acetonitrile) of 10→30% B over 30 minutes, with a 95% B wash, followedby re-equilibration at 1% (total run time=42 minutes) in two differentbatches of 80 and 100g. Each run was collected in 36 tared tubes (12fractions/plate, 3 plates per run) at 30 mL/fraction. The plates weredried in the Genevac HT12/HT24. The desired compound was eluted in frxn15 along with other isomers. The pooled frxn 15 from two batches (916and 1913 mg) was further fractionated in 28 runs on Hilic HPLC column(3×10 cm, XBridge amide column, 5 um, Waters) using an A/B gradient(A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 22 minutes, with a95% A wash followed by re-equilibration at 80% (total run time=30.3minutes). Each run was collected in 12 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. Fraction 9 contained the desiredproduct and was pooled, concentrated under reduced pressure followed bythe addition of 2 mL of H₂O and lyophilized the sample for 2 days to get190 mg of fluffy white solid with ˜90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.43 (m, 1H, 6-H,merged with HDO peak), 5.40 (m, 1H, G2-1H, merged with HDO peak), 5.38(d, J=3.7 Hz, 1H, G5-1H), 5.10 (d, J=7.8 Hz, 1H, G4-1H), 4.87 (d, J=7.7Hz, 1H, G1-1H), 4.76 (d, J=7.8 Hz, 1H, G3-1H), 3.72 (d, J=8.2 Hz, 1H,24-H), 3.64 (s, 1H, 3-H), 1.46 (s, 3H, 28-Me), 1.42 (s, 3H, 26-Me), 1.30(s, 3H, 27-Me), 1.29 (s, 3H, 19-Me), 1.06 (s, 3H, 29-Me), 1.03 (d, J=6.3Hz, 3H, 21-Me), 0.86 (s, 3H, 30-Me), 0.83 (s, 3H, 18-Me); ESI-MS 1287.9(MH)⁺, 1285.96 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Examples 35 and 36: Enzymatic Production of Mogroside II_(A1) andMogroside II_(A2) from Fungal Lactase

To a 250 mL round bottom flask, 1 g of mogroside V, 100 mL of 0.1Msodium acetate buffer pH 5 and 500 mg of Fungal Lactase were added andstirred the flask at 50° C. The progress of the reaction was monitoredperiodically by LC-MS. After 72 hours, the reaction was stopped byheating at 80° C. for ˜30 minutes and centrifuged at 4000 rpm for 10minutes. The supernatant was loaded onto a 60g C18 SPE column andfractionated using 5/35/70/100/5 MeOH:H₂O gradient. The desired productswere eluted in 70 and 100% MeOH fractions. These two FractionFractionswere further purified on HILIC column using an A/B gradient (A=3:1MeOH:H₂O, B=acetonitrile) of 90 to 50% B over 26 minutes, followed byre-equilibration at 90% (total run time=30 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 1 plate per run) at 30mL/fraction. The desired compounds were eluted in FractionFractions 12and 15. These two FractionFractions from different runs were pooledseparately and characterized as Mogroside II_(A1) and Mogroside II_(A2)by 1D and 2D NMR and LC-MS data.

Mogroside II_(A1): ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals:δ5.60 (d, J=6.0 Hz, 1H), 4.86 (d, J=7.9 Hz, 2H), 4.79 (d, J=7.7 Hz, 1H),3.73 (dd, J=6.2, 3.6 Hz, 2H), 1.39 (d, J=1.6 Hz, 6H), 1.34 (s, 3H), 1.29(s, 3H), 1.15 (s, 3H), 0.90 (d, J=6.4 Hz, 3H), 0.87 (s, 3H), 0.84 (s,3H); ESI-MS 801.68 (MH)⁺, 799.74 (M−H)⁻, Molecular formula, C₄₂H₇₂O₁₄.

Mogroside II_(A2): ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals:δ5.45 (m, 1H, merged with HDO peak), 5.10 (d, J=7.8 Hz, 1H), 4.77 (d,J=7.8 Hz, 1H), 3.75 (dd, J=9.0, 2.5 Hz, 1H), 3.67 (d, J=2.9 Hz, 1H),1.52 (s, 3H), 1.49 (s, 2H), 1.47 (s, 3H), 1.28 (s, 3H), 1.07 (s, 3H),0.98 (d, J=6.1 Hz, 3H), 0.83 (s, 3H), 0.81 (s, 3H); ESI-MS 801.64 (MH)⁺,799.65 (M−H)⁻, Molecular formula, C₄₂H₇₂O₁₄.

Example 37: Enzymatic Production of Mogroside_(1A) from Viscozyme

To a 100 mL round bottom flask, 300 mg of Mogroside II_(A), 25 mL of0.1M sodium acetate buffer pH 5 and 200 uL of Viscozyme (Novozymes) wereadded and stirred the flask at 50° C. The progress of the reaction wasmonitored periodically by LC-MS. After 24 hours the reaction was stoppedby heating at 80° C. for 30 minutes and centrifuged at 4000 rpm for 10minutes. The supernatant was dried under reduced pressure and purifiedon Fluoro-phenyl 3×10 cm column with an A/B gradient (A=H₂O,B=acetonitrile) of 20 to 60% B over 25 minutes, followed by a wash at95% B and re-equilibration (total run time=31 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 2 plates per run) at 30mL/fraction. Fractions eluted with the desired product were pooled,dried under reduced pressure and re-suspended/dissolved in 1 mL of waterand lyophilized for 2 days to get 30 mg of white fluffy solid with about90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.61 (d, J=6.0Hz, 1H), 4.97 (d, J=7.8 Hz, 1H), 3.86 (m, 1H), 3.73 (d, J=2.8 Hz, 1H),1.42 (s, 3H), 1.40 (s, 3H), 1.38 (s, 3H), 1.34 (s, 3H), 1.16 (s, 3H),0.94 (d, J=6.4 Hz, 3H), 0.87 (s, 3H), 0.85 (s, 3H); ESI-MS 639.39 (MH)⁺,637.58 (M−H)⁻, Molecular formula, C₃₆H₆₂O₉.

Example 38: Enzymatic Production of Compound 24

To a 3 L shake flask, 1 L water, 150 mL of pH 5.5 1M sodium acetatebuffer, 300 g sucrose, 50 ml dextransucrase DexT (1 mg/ml crude extract,pET23a, BL21-Codon Plus-RIL, grown in 2× YT), 10 g of mogroside III_(E)were added and shook the flask at 200 rpm, 30° C. The progress of thereaction was monitored periodically by LC-MS. After 72 hrs, the reactionmixture was treated with 1500 uL of dextranase (Amano). After 24 hrs thereaction was stopped by heating at 80° C. and centrifuged at 10,000 rpmfor 5 minutes and the supernatant was filtered and stored at 4° C. Thereaction was repeated 3 more times using the same conditions to raisethe material. Each flask (10g) was loaded onto a 400g C18 SPE column andfractionated using 5/25/50/75/100 MeOH:H₂O step gradient. 1350 ml perfraction spread out over 6 flasks. The desired product was eluted in the4^(th) flask of the 75% MeOH fraction and further purified onfluoro-phenyl 3×10 cm column using an A/B gradient (A=H₂O,B=acetonitrile) of 15 to 30% B over 35 minutes, followed by a wash at95% B and re-equilibration (total run time=45 minutes). Each run wascollected in 24 fractions (12 fractions/plate, 2 plates per run) at 30mL/fraction. Fractions eluted with the desired product were pooled,dried under reduced pressure and re-suspended/dissolved in 1 mL of waterand lyophilized for 2 days to get 25 mg of white fluffy solid with about90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.52 (1H, m,merged with HDO), 5.48 (m, 1H), 5.44 (d, J=3.7 Hz, 1H), 4.95 (d, J=7.8Hz, 1H), 4.89 (d, J=7.8 Hz, 1H), 3.81 (m, 1H), 3.68 (d, J=3.3 Hz, 1H),1.54 (s, 3H), 1.50 (s, 3H), 1.39 (s, 3H), 1.09 (d, J=8.4 Hz, 6H), 0.87(s, 3H), 0.83 (s, 3H), 0.81 (s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O)δ 143.23, 118.86, 107.17, 105.20, 103.35, 99.81, 91.39, 87.71, 81.89,78.50, 78.32, 78.07, 75.68, 75.31, 75.03, 74.13, 73.82, 72.73, 72.14,72.05, 71.62, 71.45, 67.61, 63.24, 62.82, 62.58, 50.81, 49.37, 46.46,46.44, 43.78, 41.77, 38.51, 36.50, 35.03, 34.60, 33.58, 32.58, 30.75,29.00, 28.38, 28.24, 26.74, 25.92, 24.96, 24.55, 22.72, 19.22, 18.11,15.68; ESI-MS 1109.77 (MH)*, 1107.73 (M−H)⁻, Molecular formula,C₄H₉₂O₂₃.

Example 39: Enzymatic Production of Compound 25

To a 1 L flask, 270 mL water, 40 mL of pH 5.5 1M sodium acetate buffer,80 g sucrose, 8 mL dextransucrase DexT (1 mg/mL crude extract, pET23a,BL21-Codon Plus-RIL, grown in 2× YT and TB), 2g of Mogroside III_(E)were added and shook the flask at 30° C., 200 rpm. The progress of thereaction was monitored periodically by LC-MS. After 72 hrs, the reactionwas treated with 300 uL of dextranase (Amano). After 24 hrs the reactionwas quenched by heating at 80° C. and centrifuged at 10,000 rpm for 5minutes and the supernatant was filtered and fractionated on 60g C18 SPEcolumn using 5/25/50/50/75/100 MeOH:H₂O step gradient. The desiredproduct was eluted in 50% MeOH fraction and further purified on Hilic3×10 cm column using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of80 to 40% B over 26 minutes, followed by re-equilibration at 80% (totalrun time=30 minutes). Each run was collected in 24 fractions (12fractions/plate, 2 plates per run) at 30 mL/fraction. Fractions elutedwith the desired product were pooled, dried under reduced pressure andre-suspended/dissolved in 1 mL of water and lyophilized for ˜2 days toget 11.5 mg of white fluffy solid with about 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 6.24 (d, J=1.5Hz, 1H), 5.5 (m, 1H, merged with HDO peak), 5.36 (d, J=3.7 Hz, 1H), 4.86(d, J=7.7 Hz, 1H), 4.80 (d, J=7.8 Hz, 1H), 3.70 (d, J=5.9 Hz, 2H), 1.50(s, 3H), 1.41 (s, 3H), 1.29 (s, 3H), 1.21 (s, 3H), 1.17 (s, 3H), 1.02(d, J=6.2 Hz, 3H), 0.93 (s, 3H), 0.84 (s, 3H); ¹³C NMR (101 MHz,Pyridine-d₅+D₂O) δ 200.60, 170.03, 123.51, 105.47, 103.65, 102.12,98.40, 90.39, 86.54, 77.13, 76.93, 76.64, 75.37, 74.33, 74.24, 73.78,73.61, 72.72, 72.52, 72.41, 71.30, 70.73, 70.63, 70.06, 66.21, 61.78,61.29, 61.15, 58.64, 49.13, 47.22, 45.65, 42.53, 39.20, 39.01, 37.82,35.55, 33.10, 32.12, 27.96, 27.46, 27.19, 26.15, 25.73, 25.27, 25.21,24.16, 23.45, 18.30, 17.60, 15.36; ESI-MS 1139.47 (MH)⁺, 1137.85 (M−H)⁻,Molecular formula, C₄H₉₀O₂₅.

Example 40: Enzymatic Production of Compound 26

To a L flask, 270 mL water, 40 mL of pH5.5 1M sodium acetate buffer, 80g sucrose, 8 mL dextransucrase DexT (1 mg/mL crude extract, pET23a,BL21-Codon Plus-RIL, grown in 2× YT and TB), 2g of Mogroside IIE wereadded and shook the flask at 30° C., 200 rpm. The progress of thereaction was monitored periodically by LC-MS. After 72 hrs, the reactionwas treated with 300 uL of dextranase (Amano). After 24 hrs the reactionwas quenched by heating at 80° C. and centrifuged at 10,000 rpm for 5minutes and the supernatant was filtered and fractionated on 60g C18 SPEcolumn using 5/35/70/100 MeOH:H₂O step gradient. The desired product waseluted in 70% MeOH fraction and purified on Hilic 3×10 cm column usingan A/B gradient (A=3:1 MeH:H₂O, B acetonitrile) of 80 to 40% B over 26minutes, followed by re-equilibration at 80% (total run time 30minutes). Each run was collected in 24 fractions (12 fractions/plate, 2plates per run) at 30 mL/fraction. Fraction 20 contained the desiredproduct and was pooled with ˜80% purity. It was re-purified on modifiedHilic method using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of80 to 20% B over 26 minutes, followed by re-equilibration at 80% (totalrun time=30 minutes). Each run was collected in 24 fractions (12fractions/plate, 2 plates per run) at 30 mL/fraction. Fractions elutedwith the desired product with desired purity were pooled, dried underreduced pressure and re-suspended/dissolved in 2 mL of water andlyophilized for 2 days to get 77 mg of white fluffy solid.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.73 (d, J=4.0Hz, 1H), 5.44 (m, 2H, merged with HDO peak), 5.36 (d, J=3.7 Hz, 1H),5.32 (d, J=3.7 Hz, 1H), 5.28 (d, J=3.7 Hz, 1H), 4.83 (d, J=6.5 Hz, 1H),4.81 (m, 1H), 3.70 (d, J=8.3 Hz, 1H), 3.61 (s, 1H), 1.49 (s, 3H), 1.40(s, 3H), 1.28 (d, J=2.7 Hz, 5H), 1.09 (s, 3H), 1.01 (d, J=6.2 Hz, 3H),0.87 (s, 2H), 0.84 (s, 2H); ¹³C NMR (101 MHz Pyridine-d₅+D₂O) δ 144.29,118.50, 107.17, 105.18, 103.49, 101.95, 99.78, 99.73, 99.63, 91.69,87.91, 85.40, 81.83, 78.54, 78.33, 78.09, 78.00, 77.87, 75.73, 75.43,75.31, 74.29, 74.14, 73.57, 73.50, 72.71, 72.20, 71.95, 71.83, 71.68,71.59, 71.45, 71.16, 67.51, 67.44, 67.37, 63.29, 62.77, 62.52, 62.03,50.77, 49.68, 47.41, 43.52, 42.38, 40.89, 40.09, 36.74, 36.56, 34.55,33.50, 29.50, 28.55, 27.68, 26.87, 26.73, 26.32, 24.92, 24.57, 19.47,19.12, 17.06; ESI-MS 1612.44 (MH)⁺, 1610.4 (M−H)⁻, Molecular formula,C₇₂H₁₂O₃₉.

Example 41: Isolation of Compound 27

100 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 200 injections using an A/Bgradient (A=water B=acetonitrile) of 10 →30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 22 alongwith other isomers. The pooled Fraction 22 (947 mg) was furtherfractionated in 24 runs on Hilic HPLC 3×10 cm column using an A/Bgradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 22minutes, followed by re-equilibration at 80% (total run time=30minutes). Each run was collected in 24 fractions (12 fractions/plate, 2plates per run) at 30 mL/fraction. The desired compound was eluted inFraction 12 with about 60% purity. This fraction was re-purified usingthe above Hilic method and the fractions containing the desired peakwith the desired purity were pooled and dried under reduced pressure.The pure compound was re-suspended/dissolved in 1 mL of water andlyophilized to get 7.5 mg of fluffy white solid with 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.48 (m, 1H,merged with HDO peak), 5.35 (d, J=7.9 Hz, 1H), 5.24 (d, J=7.8 Hz, 1H),5.04 (d, J=7.8 Hz, 1H), 4.97 (d, J=7.8 Hz, 1H), 4.82 (d, J=7.8 Hz, 1H),3.61 (s, 1H), 1.48 (s, 3H), 1.42 (s, 3H), 1.37 (s, 3H), 1.27 (s, 3H),1.08 (s, 3H), 1.01 (d, J=6.2 Hz, 3H), 0.82 (brs, 6H); ESI-MS 1287.94(MH)⁺, 1285.85 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Example 42: Isolation of Compound 28

100 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 200 injections using an A/Bgradient (A=water B=acetonitrile) of 10 →30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 15 alongwith other isomers. The pooled Fraction 15 (3.3 g) was furtherfractionated in 33 runs on Hilic HPLC 3×10 cm column using an A/Bgradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 22minutes, followed by re-equilibration at 80% (total run time=30minutes). Each run was collected in 12 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. Fractions containing the desired peakwith the desired purity were pooled and dried under reduced pressure.The pure compound was re-suspended/dissolved in 1 mL of water andlyophilized to get 31 mg of fluffy white solid with 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.53 (d, J=7.8Hz, 1H), 5.45 (m, 1H), 5.14 (d, J=7.9 Hz, 1H), 4.85 (m, 2H), 4.79 (d,J=7.7 Hz, 1H), 4.75 (d, J=7.8 Hz, 1H), 3.70 (m, 1H), 3.53 (brs, 1H),1.47 (s, 3H), 1.43 (s, 3H), 1.30 (s, 3H), 1.10 (s, 3H), 1.04 (s, 3H),0.96 (brd, J=6.5 Hz, 6H), 0.68 (s, 3H); ¹³C NMR (101 MHz,Pyridine-d₅+D₂O) δ 214.54, 141.08, 118.58, 106.69, 104.78, 104.65,103.78, 92.48, 87.21, 81.31, 81.19, 78.57, 78.34, 78.29, 78.22, 78.07,77.93, 77.69, 76.58, 76.35, 76.18, 75.72, 75.16, 74.76, 72.78, 72.17,71.31, 71.21, 70.06, 63.17, 62.37, 62.23, 61.97, 49.74, 49.69, 48.99,48.77, 43.93, 41.93, 36.15, 35.82, 34.52, 33.09, 28.97, 28.27, 26.92,25.78, 24.54, 24.04, 22.05, 20.23, 18.73, 18.38, 17.04; ESI-MS 1285.9(MH)⁺, 1283.78 (M−H)⁻, Molecular formula, C₆₀H₁₀₀O₂₉.

Example 43: Isolation of 11-oxo-Mogroside VI

11 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 22 injections using an A/B gradient(A=water, B=acetonitrile) of 10→30% B over 30 minutes, with a 95% Bwash, followed by re-equilibration at 1% (total run time=42 minutes).Each run was collected in 36 tared tubes (12 fractions/plate, 3 platesper run) at 30 mL/fraction. The plates were dried in the GenevacHT12/HT24. The desired compound was eluted in Fraction 3 with about 80%purity. The pooled Fraction 3 was dried under reduced pressure to give80 mg of half white solid.

¹H NMR (400 MHz, Pyridine-d₅+D₂O) δ 5.73 (d, J=5.3 Hz, 1H), 5.54 (d,J=7.8 Hz, 1H), 5.42 (m, 1H, merged with HDO peak), 5.27 (d, J=7.7 Hz,1H), 5.07 (d, J=7.8 Hz, 1H), 4.81 (d, J=7.8 Hz, 1H), 4.78 (d, J=8.2 Hz,1H), 3.72 (m, 1H), 3.63 (s, 1H), 1.46 (s, 3H), 1.44 (s, 3H), 1.31 (d,J=2.7 Hz, 3H), 1.23 (s, 3H), 0.97 (m, 9H), 0.68 (s, 3H); ¹³C NMR (101MHz, pyridine) δ 214.64, 140.98, 118.93, 106.43, 105.29, 104.92, 104.74,104.54, 103.82, 92.48, 85.70, 81.63, 81.31, 78.67, 78.45, 78.38, 78.27,78.20, 77.78, 77.63, 77.09, 76.95, 76.42, 75.79, 75.25, 75.07, 72.82,72.22, 71.61, 71.39, 71.34, 70.14, 63.26, 62.63, 62.61, 62.42, 49.76,49.56, 49.26, 49.07, 43.98, 41.79, 40.71, 36.04, 28.12, 27.01, 25.86,24.61, 20.26, 18.83, 18.32, 17.12; ESI-MS, 1447.48 (MH)⁺, 1445.96(M−H)⁻; Molecular formula, C₆₆H₁₁₀O₃₄.

Example 44: Isolation of Compound 29

80 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water B=acetonitrile) of 10-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 10 alongwith other isomers. 795 mg of Fraction 10 was further purified in 13runs on Hilic HPLC column (3×10 cm, XBridge amide column, 5 um, Waters)using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 95 to 5% Bover 21 minutes, followed by re-equilibration at 95% (total runtime=30.5 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fraction 2contained the desired product and was pooled, concentrated under reducedpressure followed by the addition and 2 mL of H₂O and lyophilized thesample for 2 days to get 167 mg of fluffy white solid with ˜85% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.48 (d, J=7.8Hz, 2H), 5.13 (d, J=7.8 Hz, 1H), 4.86 (d, J=7.5 Hz, 1H), 4.82 (m, 1H),4.78 (t, J=7.4 Hz, 2H), 4.73 (m, 1H), 3.72 (d, J=9.2 Hz, 1H), 3.68 (s,1H), 1.46 (d, J=2.0 Hz, 3H), 1.43 (s, 3H), 1.30 (s, 6H), 1.24 (s, 2H),1.13 (d, J=6.2 Hz, 2H), 1.03 (s, 3H), 0.82 (s, 3H); ¹³C NMR (101 MHz,Pyridine-d+D₂O) δ 142.99, 119.23, 106.84, 105.10, 104.99, 104.67,103.73, 92.45, 87.25, 81.54, 78.50, 78.34, 78.31, 78.21, 78.08, 77.73,77.29, 76.35, 75.68, 75.18, 75.01, 72.80, 72.25, 72.04, 71.54, 71.40,71.32, 71.19, 69.99, 63.32, 62.58, 62.39, 51.45, 49.77, 45.73, 41.85,41.82, 40.63, 39.89, 39.16, 36.56, 35.22, 33.40, 29.30, 28.39, 28.18,26.96, 25.86, 24.70, 24.54, 23.93, 22.97, 19.15, 18.23, 18.08; ESI-MS1287.84 (MH)⁺, 1285.89 (M−H)⁻, Molecular formula, C₆₀H₁₀₂O₂₉.

Example 45: Isolation of Compound 30

80 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water, B=acetonitrile) of 10-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 14 alongwith other isomers. The pooled Fraction 14 (1.24 g) was further purifiedin 29 runs on Hilic HPLC column (3×10 cm, XBridge amide column, 5 um,Waters) using an A/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 70 to20% B over 21 minutes, followed by re-equilibration at 70% (total runtime=30.5 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fraction 8contained the desired product and was pooled, concentrated under reducedpressure followed by the addition and 2 mL of H₂O and lyophilized thesample for 48 hours to get 240 mg of fluffy white solid with 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.50 (m, 1H),5.45 (m, 1H, merged with HDO peak), 5.41 (d, J=3.6 Hz, 1H), 4.98 (d,J=7.8 Hz, 1H), 4.84 (m, 2H), 4.79 (d, J=7.7 Hz, 1H), 4.74 (d, J=7.8 Hz,1H), 3.70 (d, J=9.1 Hz, 1H), 3.61 (brs, 1H), 1.45 (s, 3H), 1.42 (s, 3H),1.28 (s, 6H), 1.03 (d, J=8.5 Hz, 6H), 0.86 (s, 3H), 0.84 (s, 3H); ¹³CNMR (101 MHz, Pyridine-d₅+D₂O) δ 144.38, 118.36, 106.80, 105.19, 104.87,104.63, 103.75, 100.06, 92.49, 87.48, 81.36, 78.52, 78.25, 78.04, 77.86,77.66, 76.97, 76.31, 76.12, 75.66, 75.14, 75.02, 74.74, 73.85, 73.71,72.85, 72.76, 72.19, 71.75, 71.58, 71.29, 71.14, 70.03, 67.75, 63.26,62.34, 50.80, 49.62, 47.37, 43.45, 42.26, 40.76, 40.07, 36.62, 36.31,34.49, 33.26, 29.17, 28.52, 27.58, 26.94, 26.89, 26.24, 24.49, 19.40,19.07, 17.02; ESI-MS, 1447.89 (M−H)⁻; Molecular formula, C₆₆H₁₁₂O₃₄.

Example 46: Isolation of 11-oxo-MIII_(E)

A powdered extract of Siraitia grosvenorii (Fructus momordicae extract,50% mogroside, light yellow powder) was obtained from Xi'an HekingBio-tech Co., Ltd. Samples of about 1.00 g were carefully weighed anddissolved in 7.0 mL of water and split into 2 equal injections. A totalof 60 injections were run in this manner with a combined weight of 30.0g of the Fructus momordicae extract. Purifications were done on a WatersAuto-purification system using Atlantis T3 C18 column (5×10 cm) with anACN/water gradient. The method was t=0 min., 1%, 50 mL/min→t=0.75 min.,1%, 100 mL/min; t=2.00 min., 1%, 100 mL/min; t=2.10 min., 10%, 100mL/min; t=30.1 min., 30%, 100 mL/min; t=30.2 min., 95%, 100 mL/min;t=35.2 min, 95%, 100 mL/min; t=35.3 min., 1%, 100 mL/min; t=42.3 min.,1%, 100 mL/min by collecting from 20.0 min. to 30.8 min. (36 fractions,30 mL each). The desired compound was eluted in fraction 28 along withother isomers. The pooled Fraction was further purified on C18 HPLC(3×10 cm Atlantis prep T3 OBD column, 5 um, Waters) by 2 injectionsusing an A/B gradient (A=water, B=acetonitrile) of 15→30% B over 30minutes, with a 95% B wash, followed by re-equilibration at 1% (totalrun time=45 minutes). Each run was collected in 36 tared tubes (12fractions/plate, 3 plates per run) at 30 mL/fraction. Fraction 23contained the desired product and was pooled, concentrated under reducedpressure followed by the addition and 1 mL of H₂O and lyophilized thesample for 48 hours to get 19 mg of fluffy white solid with 90% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.42 (m, 1H,merged with HDO peak), 5.37 (d, J=8.0 Hz, 1H), 4.99 (d, J=7.8 Hz, 1H),4.80 (d, J=7.8 Hz, 1H), 3.59 (brs, 1H), 1.49 (s, 3H), 1.46 (s, 3H), 1.42(s, 3H), 1.10 (s, 34H), 1.05 (s, 3H), 0.94 (s, 3H), 0.92 (s, 3H), 0.66(s, 3H); ¹³C NMR (101 MHz, pyridine) δ 214.54, 141.22, 118.61, 107.16,105.64, 102.35, 88.85, 87.22, 82.90, 78.50, 78.39, 78.14, 78.03, 75.96,75.34, 75.22, 72.51, 71.96, 71.58, 71.34, 71.19, 63.05, 62.76, 62.38,49.70, 49.62, 49.05, 47.40, 43.97, 42.40, 42.03, 36.45, 35.92, 34.56,28.36, 27.00, 25.89, 25.61, 20.30, 18.77, 18.36, 17.04; ESI-MS 961.85(MH)⁺, 959.9 (M−H)⁻, Molecular formula, C₄₈H₈₀O₁₉.

Example 47: Isolation of 11-Oxo-MIV_(E)

11 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 360 injections using an A/Bgradient (A=water, B=acetonitrile) of 10→30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 19 alongwith other isomers. The pooled Fraction 19 was further fractionated onHilic HPLC column (3×10 cm, XBridge amide column, 5 um, Waters) using anA/B gradient (A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 20% B over 22minutes, with a 95% A wash followed by re-equilibration at 80% (totalrun time=30.3 minutes). Each run was collected in 12 fractions (12fractions/plate, 1 plate per run) at 30 mL/fraction. Fractions 4 & 5contained the desired product and was pooled, concentrated under reducedpressure followed by the addition of 1 mL of H₂O and lyophilized thesample for 72 hours to get 18 mg of fluffy white solid with ˜85% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44 (m, 2H,merged with HDO peak), 4.85 (m, 2H), 4.80 (d, J=7.7 Hz, 2H), 3.71 (m,1H), 3.58 (d, J=2.6 Hz, 1H), 1.49 (s, 3H), 1.43 (s, 3H), 1.30 (s, 3H),1.11 (s, 3H), 1.04 (s, 3H), 0.96 (m, 6H), 0.68 (s, 3H); ¹³C NMR (101MHz, Pyridine-d₅+D₂O) δ 214.51, 141.18, 118.54, 107.10, 104.83, 104.67,103.79, 92.49, 87.17, 81.21, 78.58, 78.33, 78.24, 78.08, 77.70, 76.37,75.74, 75.30, 75.18, 72.79, 72.18, 71.54, 71.30, 71.22, 70.08, 63.19,62.71, 62.38, 49.74, 49.70, 49.50, 49.00, 48.78, 43.95, 41.98, 36.17,35.86, 34.54, 28.31, 26.94, 25.84, 24.56, 20.27, 18.75, 18.39, 17.04;ESI-MS 1123.88 (MH)⁺, 1121.89 (M−H)⁻, Molecular formula, C₅₄H₉₀O₂₄.

Example 48: Isolation of Mogroside V Formate Ester

2 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 4 injections using an A/B gradient(A=water+0.1% formic acid, B=acetonitrile) of 1→50% B over 30 minutes,with a 95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in Fraction 8 alongwith mogroside V and other isomers. The pooled Fraction 8 (700 mg) wasfurther fractionated in 4 runs on fluoro-phenyl HPLC (3×10 cm, Xselectfluoro-phenyl OBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 15→30% B over 35 minutes, with a 95% B wash, followedby re-equilibration at 15% (total run time=45 minutes). Each run wascollected in 12 tared tubes (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions containing the desired peak (Fraction 8) with thedesired purity were pooled based on UPLC analysis and dried underreduced pressure to give a whitish powdery solid. The pure compound wasre-suspended/dissolved in 2 mL of water and lyophilized to get 65 mg offluffy white solid with 95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 8.50 (s, 1H),5.48 (d, J=7.8 Hz, 1H), 5.39 (d, J=7.2 Hz, 1H), 5.13 (d, J=7.8 Hz, 1H),4.79 (d, J=7.8 Hz, 1H), 4.76 (d, J=8.9 Hz, 1H), 3.71 (dd, J=7.1, 3.5 Hz,1H), 3.62 (d, J=2.8 Hz, 1H), 1.45 (s, 3H), 1.42 (s, 3H), 1.30 (s, 3H),1.06 (s, 3H), 0.99 (d, J=6.6 Hz, 3H), 0.97 (s, 3H), 0.92 (s, 3H), 0.82(s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ 162.28, 143.30, 118.52,106.76, 104.95, 104.92, 104.65, 103.73, 92.38, 87.49, 81.48, 80.46,78.51, 78.33, 78.29, 78.24, 78.19, 78.08, 78.03, 77.68, 77.35, 76.34,75.69, 75.20, 75.15, 74.98, 72.78, 72.17, 71.44, 71.39, 71.27, 71.16,70.05, 69.86, 63.21, 62.52, 62.35, 50.59, 49.49, 49.37, 47.46, 43.28,42.21, 40.61, 39.33, 36.81, 36.69, 35.96, 34.13, 33.01, 29.03, 28.36,27.47, 26.92, 26.25, 26.09, 25.27, 24.52, 24.12, 19.26, 18.98, 16.71;ESI-MS 1315.94 (MH)⁺, 1313.81 (M−H)⁻; Molecular formula, C₆₁H₁₀₂O₃₀.

Example 49: Isolation of Compound 31

80.2 g of Siraitia grosvenorii powdered extract (Fructus momordicaeextract, 50% mogrosides, light yellow powder) was obtained from Xi'anHeking Bio-tech Co., Ltd. was fractionated on C18 HPLC (5×10 cm Atlantisprep T3 OBD column, 5 um, Waters) by 160 injections using an A/Bgradient (A=water, B=acetonitrile) of 10→30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=42minutes). Each run was collected in 36 tared tubes (12 fractions/plate,3 plates per run) at 30 mL/fraction. The plates were dried in theGenevac HT12/HT24. The desired compound was eluted in FractionFractions27 along with other isomers. The pooled Fraction 27 (223 mg) was furtherpurified in 7 runs on fluoro-phenyl HPLC (3×10 cm, Xselect fluoro-phenylOBD column, 5 um, Waters) using an A/B gradient (A=water,B=acetonitrile) of 15→30% B over 35 minutes, with a 95% B wash, followedby re-equilibration at 15% (total run time=45 minutes). Each run wascollected in 12 tared tubes (12 fractions/plate, 1 plate per run) at 30mL/fraction. Fractions containing the desired peak with the desiredpurity (Fraction 10) were pooled and dried under reduced pressure togive a whitish powdery solid. The pure compound wasre-suspended/dissolved in 1 mL of water and lyophilized to get 11 mg offluffy white solid.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.97 (d, J=10.1Hz, 1H), 5.4 (m, 3H, merged with HDO peak), 5.14 (d, J=7.8 Hz, 1H), 4.79(d, J=7.5 Hz, 1H), 3.73 (m, 1H), 3.63 (m, 1H), 1.44 (s, 3H), 1.44 (s,3H), 1.31 (s, 3H), 1.12 (d, J=6.3 Hz, 3H), 0.96 (s, 3H), 0.94 (s, 3H),0.84 (s, 3H), 0.83 (s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) 6141.71,134.9 (merged with pyridine-d₅ peak), 132.86, 118.11, 106.70, 104.93,104.73, 104.53, 103.65, 92.39, 87.02, 81.24, 78.39, 78.27, 78.20, 78.16,78.04, 77.94, 77.56, 77.16, 76.25, 75.60, 75.05, 74.88, 72.75, 72.06,71.42, 71.32, 71.20, 71.03, 69.93, 63.13, 62.48, 62.26, 49.77, 49.24,47.16, 41.75, 41.55, 40.46, 37.60, 36.94, 33.00, 32.80, 29.03, 28.63,28.14, 26.82, 25.79, 25.23, 24.45, 23.81, 21.55, 19.18, 18.87; ESI-MS1269.76 (MH)⁺, 1267.69 (M−H)⁻; Molecular formula, C₆₅H₁₀₀O₂₈.

Examples 50 and 51: Enzymatic Production of Mogrol and Mogroside I_(E)from Pectinase

To a 250 mL round bottom flask, 1 g of mogroside V, 100 mL of 0.1Msodium acetate buffer pH 5.5, and 70 mL of pectinase enzyme fromAspergillus aculeatus were added and stirred the flask at 55° C. Theprogress of the reaction was monitored periodically by LC-MS. After 8days, the reaction was stopped and extracted 4 times with 200 mL ofethyl acetate. The combined EtOAc extract was dried under reducedpressure and fractionated on 60g C18 SPE cartridge using the standard5/35/70/100% MeOH:H₂O step gradient. The desired products were eluted in100% MeOH Fraction. This Fraction was further purified on HPLC using C18column (3×10 cm Atlantis T3 OBD column, 5 um, Waters) with an A/Bgradient (A=water, B=acetonitrile) of 1→95% B over 50 minutes, with a95% B wash, followed by re-equilibration at 1% (total run time=60minutes). Each run was collected in 72 tubes (12 fractions/plate, 6plates per run) at 30 mL/fraction. Fractions eluted with the desiredproducts with desired purity were pooled separately, dried under reducedpressure and re-suspended/dissolved in 2 mL of water and lyophilized for˜2 days to get 62 (F26-27) and 190 (F36-37) mg of white fluffy solid.

Mogrol: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.64 (d,J=5.9 Hz, 1H), 4.19 (dd, J=10.7, 5.9 Hz, 1H), 3.81-3.76 (m, 1H), 3.74(d, J=2.8 Hz, 1H), 1.55 (s, 3H), 1.52 (s, 3H), 1.42 (s, 3H), 1.36 (s,3H), 1.18 (s, 3H), 1.00 (d, J=6.2 Hz, 3H), 0.91 (brs, 3H), 0.88 (s, 3H);ESI-MS 477.47 (MH)⁺; Molecular formula, C₃₀H₅₂O₄.

Mogroside IE: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ5.48(d, J=6.0 Hz, 0H), 4.85 (d, J=7.8 Hz, 0H), 3.77 (dd, J=9.0, 2.5 Hz, 0H),3.65 (d, J=2.8 Hz, 0H), 1.55 (s, 1H), 1.53 (s, 1H), 1.51 (s, 1H), 1.29(s, 1H), 1.13 (s, 1H), 0.99 (d, J=6.1 Hz, 1H), 0.86 (s, 1H), 0.85 (s,1H); ESI-MS 639.9 (MH)⁺, 637.63 (M−H)⁻, Molecular formula, C₃₆H₆₂O₉.

Example 52: Enzymatic Production of Mogroside IIE

To a 250 mL round bottom flask, 200 mg of pure mogroside V, 18 mL ofwater, 660 uL of 1M pH 5.0 sodium acetate buffer and 350 uL of pectinasefrom Aspergillus aculeatus (from Sigma, lot #SLBM6360V) was added andstirred at 50° C. The progress of the reaction was monitoredperiodically by LC-MS. After 24 hours, the reaction was quenched with 50mL ethanol and removed the solvents on Genevac. The reaction mixture wasfurther purified on RP-HPLC using C18 column (3×10 cm Atlantis T3 OBDcolumn, Sum, Waters) with an A/B gradient (A=water, B=acetonitrile) of1-95% B over 50 minutes, with a 95% B wash, followed by re-equilibrationat 1% (total run time=61 minutes). The run was collected in 72 tubes (12fractions/plate, 6 plates per run) at 30 mL/fraction. The desiredcompound was eluted in fraction 23 and was dried under reduced pressure.The pure compound was re-suspended/dissolved in 2 mL of water andlyophilized to get 18.8 mg of fluffy white solid with 95% purity.

¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: 65.45 (m, 1H,merged with HDO peak), 4.95 (d, J=7.8 Hz, 1H), 4.83 (d, J=7.8 Hz, 1H),3.85 (dd, J=8.5, 2.1 Hz, 1H), 3.64 (brs, 1H), 1.50 (s, 3H), 1.40 (s,3H), 1.37 (s, 3H), 1.27 (s, 3H), 1.11 (s, 3H), 0.92 (d, J=6.3 Hz, 3H),0.85 (s, 3H), 0.78 (s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ 144.29,118.53, 107.14, 105.61, 90.30, 87.82, 78.50, 78.30, 78.25, 77.98, 77.76,75.29, 75.17, 72.22, 71.58, 71.51, 62.76, 62.47, 50.81, 49.66, 47.36,43.48, 42.36, 40.85, 40.08, 36.77, 36.48, 34.53, 33.45, 29.51, 28.29,27.67, 26.82, 26.77, 26.28, 26.25, 25.13, 24.54, 19.31, 18.85, 16.99;ESI-MS 801.73 (MH)⁺, 799.74 (M−H)⁻, Molecular formula, C₄₂H₇₂O₁₄.

Examples 53 and 54: Enzymatic Production of Compounds 32 and 33

To a1L round bottom flask, 10 g of mogroside 50% powder, 500 mL of 0.1 Msodium acetate buffer pH5.0 and 10 mL pectinase from Aspergillusaculeatus were added and stirred at 50° C. The progress of the reactionwas monitored periodically by LC-MS. After 6 hours, the reaction wasquenched with 500 mL ethanol. This process was repeated two more timesusing 10g of mogroside V each time and the rest of the reaction scaledup linearly. The combined 3 lots (30g total) were dried under reducedpressure and fractionated on 400g SPE cartridge using a standard5/35/70/100 MeOH:H₂O gradient. The desired mogrosides were eluted in 70%MeH fraction. This Fraction was further fractionated on HPLC using C18column (5×10 cm Atlantis T3 OBD column, 5 um, Waters) with an A/Bgradient (A=water, B=acetonitrile) of 10-30% B over 30 minutes, with a95% B wash, followed by re-equilibration at 10% (total run time=42minutes). Each run was collected in 36 tubes (12 fractions/plate, 3plates per run) at 30 mL/fraction. Fraction 10 was eluted with twomogroside V isomers along with other minor isomers. This Fraction wasfurther purified on Hilic 3×10 cm HPLC column using an A/B gradient(A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 20% B over 22 minutes,followed by wash and re-equilibration at 80% (total run time=30minutes). Each run was collected in 12 fractions (12 fractions/plate, 1plate per run) at 30 mL/fraction. Fractions eluted with the desiredproducts with desired purity were pooled separately, dried under reducedpressure and re-suspended/dissolved in 2 mL of water and lyophilized for2 days to get 68 (F6) and 42 (F11-12) mg of white fluffy solid.

Compound 32: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.44(m, 1H, merged with HDO peak), 5.35 (d, J=7.8 Hz, 1H), 5.21 (d, J=7.7Hz, 2H), 5.00 (d, J=7.7 Hz, 1H), 4.91 (d, J=7.9 Hz, 1H), 1.51 (s, 3H),1.46 (s, 3H), 1.41 (s, 3H), 1.26 (s, 3H), 1.10 (s, 3H), 1.03 (d, J=6.3Hz, 3H), 0.81 (s, 6H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ 144.43,118.36, 106.37, 106.32, 105.70, 102.95, 102.20, 88.69, 86.70, 84.47,83.06, 78.69, 78.44, 78.37, 78.30, 78.22, 78.16, 77.99, 77.85, 76.75,76.35, 75.89, 75.36, 72.45, 71.93, 71.62, 71.20, 71.13, 70.96, 70.19,63.08, 62.32, 62.25, 50.74, 49.66, 47.38, 43.48, 42.38, 40.76, 40.09,36.72, 36.64, 34.50, 33.81, 29.62, 28.57, 27.66, 26.97, 26.92, 26.26,26.16, 25.53, 24.54, 19.36, 19.10, 17.01; ESI-MS 1287.89 (MH)⁺, 1285.91(M−H)⁻; Molecular formula, C₆₀H₁₀₂O₂₉.

Compound 33: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.45(m, 2H, merged with HDO peak), 5.35 (m, 1H), 5.00 (d, J=7.8 Hz, 2H),4.76 (d, J=7.8 Hz, 1H), 3.88 (d, J=8.1 Hz, 2H), 3.63 (s, 1H), 1.45 (s,6H), 1.41 (s, 3H), 1.28 (s, 3H), 1.05 (s, 3H), 1.02 (d, J=6.2 Hz, 3H),0.82 (s, 6H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ 144.42, 118.42,106.85, 105.70, 105.25, 102.21, 100.12, 88.70, 87.47, 83.05, 78.44,78.37, 78.31, 78.11, 78.04, 77.99, 77.86, 77.04, 76.17, 75.90, 75.19,75.07, 74.79, 73.90, 73.77, 72.46, 71.94, 71.82, 71.63, 71.41, 71.14,70.18, 67.83, 63.09, 62.41, 62.32, 50.74, 49.67, 47.38, 43.48, 42.30,40.77, 40.11, 36.68, 34.52, 33.82, 29.42, 28.62, 28.52, 27.63, 26.93,26.25, 25.52, 24.54, 19.37, 19.08, 17.02; ESI-MS 1287.82 (MH)⁺, 1285.94(M−H)⁻; Molecular formula, C₆₀H₁₀₂O₂₉.

Examples 55 and 56: Enzymatic Production of Compounds 34 and 35

To a 250-mL baffled flask, 1 g of crude mogroside III_(E), 53 mL ofwater, 15 mL of 1M sodium acetate buffer pH 5, 7 ml of celluclast fromNovozymes and 75 g of a-lactose were added and shook the flask at 220rpm, 50° C. for 9 days. The progress of the reaction was monitoredperiodically by LC-MS analysis. The same reaction was repeated 17 moretimes for a total of 18g of mogroside III_(E) in two batches. After 9days, the unreacted enzyme and excess lactose from the reaction mixtureswere removed in three following steps before SPE purification. Thereaction mixture was centrifuged for 10 min at 5000 rpm to remove theexcess lactose followed by the incubation at 80° C. for 30 min withmagnetic stirring at 500 rpm. Further approximately ˜10% NH₄SO₄ solutionwas added to precipitate the unreacted enzyme and sugars, followed bycentrifugation for 10 min at 5000 rpm and removed the precipitate. Thesupernatant was filtered through 0.22 m PES and loaded onto 400g SPE C18column and fractionated using a standard 5/35/70/100 MeOH:H₂O stepgradient. The desired compound was eluted in 70% methanol fraction. Thecombined 70% SPE Fraction (12g) was further purified on RP-HPLC using PFcolumn with an A/B gradient (A=water, B=acetonitrile) of 15 to 30% Bover 35 minutes, with a 95% B wash, followed by re-equilibration at 15%(total run time=45 minutes). Each run was collected in 72 tubes (12fractions/plate, 6 plates per run) at 7.5 mL/fraction in 2 collectionwindows of 36 fractions each. Fractions 45-48 and 51-54 contained thedesired peaks with the desired purity and were pooled separately basedon UPLC analysis and dried under reduced pressure to give whitishpowdery solids. The pure compounds from these Fractions werere-suspended/dissolved in 2 mL of water and lyophilized for about 3 daysto get 135 and 120 mg of white solids respectively.

Compound 34: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.62(d, J=6.0 Hz, 1H), 5.24 (d, J=7.8 Hz, 1H), 5.01 (d, J=7.8, Hz, 2H), 3.85(dt, J=6.3, 3.4 Hz, 1H), 3.70 (d, J=2.9 Hz, 1H), 1.44 (s, 3H), 1.39(brs, 6H), 1.33 (s, 3H), 1.17 (s, 3H), 1.02 (d, J=6.4 Hz, 3H), 0.89 (s,3H), 0.84 (s, 3H); ¹³C NMR (101 MHz, Pyridine-d₅+D₂O) δ 144.14, 119.11,105.71, 105.64, 101.83, 87.86, 83.58, 82.68, 78.40, 78.06, 77.89, 77.19,76.49, 76.22, 76.16, 75.55, 74.95, 72.41, 72.28, 71.13, 69.78, 62.45,62.26, 61.81, 50.80, 49.71, 47.40, 43.57, 42.27, 40.85, 40.15, 36.73,34.54, 33.96, 30.64, 28.69, 28.53, 27.31, 26.71, 26.65, 26.21, 25.89,25.55, 24.60, 19.37, 19.03, 17.01; ESI-MS, 963.84 (MH)⁺, 961.85 (M−H)⁻;Molecular formula, C₄₈H₈₂O₁₉.

Compound 35: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ 5.60(d, J=6.3 Hz, 1H), 5.00 (d, J=7.9 Hz, 1H), 4.91 (d, J=7.7 Hz, 1H), 3.79(dd, J=7.8, 2.3 Hz, 2H), 3.70 (t, J=2.8 Hz, 2H), 1.43 (s, 3H), 1.39 (s,6H), 1.34 (d, J=2.8 Hz, 3H), 1.15 (s, 3H), 1.0 (m, 3H), 0.91 (s, 3H),0.83 (s, 3H); ESI-MS, 963.81 (MH)⁺, 961.92 (M−H)⁻; Molecular formula,C₄₈H₈₂O₁₉.

Examples 57 and 58: Enzymatic Production of Mogroside III_(A2) andMogrodide III

To a 100-mL flask, 1 g of Mogroside V, 50 mL of 0.1M sodium acetatebuffer pH5 and 200 mg of Fungal Lactase (Enzyme Development) were addedand stirred at 50° C. The progress of the reaction was monitored byLC-MS periodically. After 24 hours, the reaction was stopped by heatingat 80° C. for 30 minutes and centrifuged at 4000 rpm for 10 minutes. Thefiltered supernatant was further treated with 1 mL of alpha-Amylase(Sigma) and stirred at room temp for 3 days. The progress of thereaction was monitored by LC-MS periodically. The reaction was stoppedby heating to 80° C. for 30 minutes and centrifuged at 4000 rpm for 10minutes. The supernatant volume was reduced by rotary evaporation andloaded onto a 60g C18 SPE column and fractionated using 5/35/70/100MeOH:H₂O step gradient. The desired products were eluted in the 70% MeOHfraction and further purified on HILIC column using an A/B gradient(A=3:1 MeOH:H₂O, B=acetonitrile) of 80 to 40% B over 26 minutes,followed by re-equilibration at 80% (total run time=30 minutes). Eachrun was collected in 24 fractions (12 fractions/plate, 2 plates per run)at 30 mL/fraction. Fractions eluted with the desired products werepooled separately, dried under reduced pressure andre-suspended/dissolved in 1 mL of water and lyophilized for 2 days toget 24 mg of F4 and 62 mg of F6-7 as white fluffy solid with about 90%purity.

Mogroside III_(A2): ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals:65.45 (m, 1H, merged with HDO), 4.88 (m, 1H), 4.84 (t, J=7.9 Hz, 2H),4.79 (d, J=7.7 Hz, 1H), 3.72 (d, J=8.8 Hz, 1H), 3.64 (d, J=2.9 Hz, 1H),1.50 (s, 3H), 1.38 (s, 3H), 1.28 (s, 3H), 1.27 (s, 3H), 1.11 (s, 3H),0.89 (d, J=6.3 Hz, 3H), 0.86 (s, 3H), 0.78 (s, 3H); ESI-MS, 963.91(MH)⁺, 961.85 (M−H)⁻; Molecular formula, C₄₈H₈₂O₁₉.

Mogroside III: ¹H NMR (400 MHz, Pyridine-d₅+D₂O), selected signals: δ5.45 (m, 1H, 6-H, merged with HDO), 5.11 (d, J=7.8 Hz, 1H, G3-1H), 4.95(d, J=7.8 Hz, 1H, G1-1H), 4.78 (d, J=7.8 Hz, 1H, G2-1H), 3.85 (1H, m,24-H), 3.68 (d, J=2.8 Hz, 1H, 3-H), 1.47 (s, 3H, 28-Me), 1.41 (s, 3H,26-Me), 1.37 (s, 3H, 27-Me), 1.29 (s, 3H, 19-Me), 1.08 (s, 3H, 29-Me),0.93 (d, J=6.3 Hz, 3H, 21-Me), 0.84 (s, 2H, 30-Me), 0.77 (s, 3H, 18-Me);ESI-MS, 963.84 (MH)⁺, 961.92 (M−H)⁻; Molecular formula, C₄₈H₈₂O₁₉.

Example 59: Sweetening Packet

A packet containing a ready-to-use sweetener composition is prepared byblending a compound of Formula (I), (D)-glucose, maltodextrin, and ananti-caking agent. The mixture is then dispensed into individual paperpackets such that each packet contains about 60 milligrams of a compoundof Formula (I) with 890 milligrams of (D)-glucose, 40 milligrams ofmaltodextrin, and 10 milligrams of an anti-caking agent. Each packetcontaining about 1.0 grams of the sweetener composition delivers thesweetness of two teaspoons of sugar.

Example 60: Liquid Concentrate Formulation/Dilution

A concentrated liquid formulation is prepared by blending the followingingredients: a compound of Formula (I), trisodium citrate, phosphoricacid, calcium carbonate, one or more flavoring agents, one or morepreservatives, one or more coloring agents, and optionally, a chelatingagent. The blend is then dissolved in a solution of water and propyleneglycol.

Example 61: Powder Concentrate Formulation/Dilution

A concentrated powder formulation is prepared by blending the followingingredients: a compound of Formula (I), trisodium citrate, phosphoricacid, calcium carbonate, one or more flavoring agents, one or moreanti-caking agents, one or more preservatives, one or more coloringagents, and optionally, a chelating agent.

Example 62: Beverage Product

A beverage product is blending the following ingredients: a compound ofFormula (I), trisodium citrate, phosphoric acid, calcium carbonate, oneor more flavoring agents, one or more preservatives, one or morecoloring agents, and optionally, a chelating agent. The blend is thendissolved in water to achieve the appropriate taste and consistency forconsumption, and is packaged accordingly. Optionally, the water may becarbonated.

Example 63: HTS-Sweet

Compound activity (EC₅₀) was determined using an automated fluorometricimaging assay on a FLIPR instrument (Fluorometric Intensity PlateReader, Molecular Devices, Sunnyvale, Calif.). Cell stably expressingthe human sweet taste receptor and a promiscuous G protein were seededinto 384-well plates (at approximately 40,000 cells per well). Cellswere grown for 24 hours at 37° C. Cells were then loaded with thecalcium dye Fluo-4AM (Molecular Probes, Eugene, Oreg.), 4 μM in aphosphate buffered saline (D-PBS) (Invitrogen, Carlsbad, Calif.), for 1hour at room temperature. After replacement with 25 D-PBS, stimulationwas performed in the FLIPR instrument and at room temperature by theaddition of 25 D-PBS supplemented with different stimuli atconcentrations corresponding to twice the desired final level. Receptoractivity was quantified by determining the maximal fluorescenceincreases (using a 480 nm excitation and 535 nm emission) afternormalization to basal fluorescence intensity measured beforestimulation. The activity for selected compounds (EC₅₀) is shown inTable 1, below. A grade of “A” indicates an EC₅₀ of less than 17 μM. Agrade of “B” indicates an EC₅₀ of 17 μM to 30 μM. A grade of “C”indicates an EC₅₀ of greater than 30 μM.

For dose-responses analysis, stimuli were presented in duplicates at 10different concentrations ranging from 0.4 μM to 200 μM. EC₅₀s weredetermined using a non-linear regression algorithm, where the Hillslope, bottom asymptotes and top asymptotes were allowed to vary. Inorder to determine the dependency of hT1R2/hT1R3 for the cell responseto different stimuli, selected compounds were subjected to a similaranalysis on parental cells (not expressing the human sweet receptor).

TABLE 1 Compound EC₅₀s for hT1R2/hT1R3 Compound EC₅₀ Compound 1 ACompound 2 B Compound 3 A Compound 4 A Compound 5 B Compound 6 ACompound 7 A Compound 8 A Compound 9 B Compound 10 A Compound 11 CCompound 12 B Compound 13 B Compound 14 A Compound 15 A Compound 16 BCompound 17 A Compound 18 A Compound 19 A Compound 20 A Compound 21 ACompound 23 A Compound 29 C Compound 30 C Compound 31 C Compound 32 CCompound 33 C Compound 34 C Compound 35 B

Sensory Studies Example 64: Paired Comparison Testing

Paired comparison tests (2-Alternative Forced Choice difference tests,i.e., 2-AFC) were used to determine sweet intensity equivalence betweensamples prepared with Rebaudioside A and the test sweet compound.Trained external panelists were used for the taste tests.

2-AFC tests, compound solutions were tested against 300 ppm RebaudiosideA to determine how they matched in sweet intensity. Panelists tastedboth samples and indicated which sample was sweeter in each pair.Panelists rinsed their mouths with water prior to starting any test.Samples were presented to panelists in randomized, counterbalanced pairsand were labeled with 3-digit blinding codes. Panelists rinsed withwater between samples as well as between pairs. There was a 90 seconddelay to clear the mouth of any tastes after each pair evaluation. Threereplicates of each test were performed.

The 2-AFC data was analyzed to determine significant differences between300 ppm Rebaudioside A and compound solutions using a probability tablefor a two-tailed test (alpha=0.05).

The paired comparison testing was performed using a 0.25 mL sample size,and all samples were made with Low Sodium Buffer (LSB) pH 7.1 andcontain 0% ethanol. The panelists found that 300 ppm Compound 18 wassignificantly sweeter than 300 ppm Rebaudioside A (p<0.05) (Table 2);that 250 ppm Compound 18 was not significantly different in sweetnessthan 300 ppm Rebaudioside A (p>0.05) (Table 3); and that 300 ppmRebaudioside A was not significantly different in sweetness than 300 ppmCompound 1 (p>0.05) (Table 4). Similarly, Compounds 2-17, 19-21, and 23were found to be at least as sweet as Rebaudioside A.

TABLE 2 Sample selected as sweeter by panelists, n = 42 (14 panelists ×3 reps). Power = 84% Samples Total 300 ppm Rebaudioside A 14 300 ppmCompound 18 28 Total 42 p-value 0.044

TABLE 3 Sample selected as sweeter by panelists, n = 36 (12 panelists ×3 reps). Power = 75% Samples Total 300 ppm Rebaudioside A 16 250 ppmCompound 18 20 Total 36 p-value 0.681

TABLE 4 Sample selected as sweeter by panelists, n = 45 (15 panelists ×3 reps). Power = 84% Samples Total 300 ppm Rebaudioside A 29 300 ppmCompound 1 16 Total 45 p-value 0.072

Example 65: Check-all-that-Apply Testing

Check-all-that-apply testing (i.e., CATA) is used to determine thepresence of offtastes in samples, including Rebaudioside A and the testsweet compounds. Trained external panelists are used for the tastetests.

In CATA tests, compound solutions are tested along with 300 ppmRebaudioside A to determine the presence of various attributes.Panelists tasted samples and are presented with a list of attributes andthen instructed to indicate which attributes they perceived in eachsample. Panelists rinsed their mouths with water prior to starting anytest. Samples are presented to panelists in randomized, counterbalancedorder and were labeled with 3-digit blinding codes. Panelists rinse withwater between samples. There is a 60 second delay to clear the mouth ofany tastes after each sample evaluation. One replicate of each test isperformed.

The CATA data is tabulated and presented as the percentage of paneliststhat selected each attribute for each sample in the test. These studiesare used to get a qualitative feel for a compound's overall tasteprofile. The test uncovers any significant undesired side tastes.Attributes queried include anise, astringent, bitter, cooling, delayedonset, lingering, metallic, numbing, salt, solvent, sour, sweet andumami. Compounds described herein, include Compounds 1-35 are tested.The results identifies compounds having high sweet taste with low levelsof off tastes (e.g., low levels of bitter off taste).

While the invention has been described with reference to the specificembodiments thereof, it should be understood by those skilled in the artthat various changes may be made and equivalents may be substitutedwithout departing from the true spirit and scope of the invention. Thisincludes embodiments which do not provide all of the benefits andfeatures set forth herein. In addition, many modifications may be madeto adapt a particular situation, material, composition of matter,process, process step or steps, to the objective, spirit and scope ofthe present invention. All such modifications are intended to be withinthe scope of the claims appended hereto. Accordingly, the scope of theinvention is defined only by reference to the appended claims.

What is claimed is:
 1. A composition, comprising a compound having thestructure:

or a salt thereof, wherein the composition comprises greater than 70% byweight of the compound.
 2. The composition of claim 1, comprising lessthan 1% by weight of Mogroside III_(E).
 3. The composition of claim 1,comprising less than 0.3% by weight of 11-oxo-Mogroside III_(E).
 4. Thecomposition of claim 1, comprising less than 1% by weight of all isomersof Mogroside I, Mogroside II, and Mogroside III.
 5. The composition ofclaim 1, comprising less than 1% by weight of 11-oxo-mogrol.
 6. Thecomposition of claim 1, wherein the compound is in amorphous form. 7.The composition of claim 1, wherein the compound is coating a solidcarrier.
 8. The composition of claim 7, wherein the solid carrier areparticles selected from the group consisting of lactose, cellulose,microcrystalline cellulose, modified food starch, gum Arabic,maltodextrin, modified corn starch, dextrose, xantham gum,carboxymethylcellulose, cellulose gel, cellulose gum, sodium caseinate,carrageenan, and combinations thereof.
 9. The composition of claim 6,wherein the composition is in particulate form.
 10. The composition ofclaim 9, wherein the composition has an average particle size between 50μm and 300 μm.
 11. A composition, comprising solid particles of thecomposition of claim 1 and a liquid carrier.
 12. The composition ofclaim 11, wherein the solid particles are suspended in the liquidcarrier.
 13. The composition of claim 11, wherein the liquid carrier isselected from water, ethanol, propylene glycol, triacetine, medium chaintriglycerides, glycerin, and combinations thereof.
 14. The compositionof claim 11, wherein the liquid carrier is water.
 15. The composition ofclaim 1, comprising one or more additional compounds selected from thegroup consisting of steviosides, rebaudiosides, glycyrrhizic acid,glycyrrhizin, GAMG (glycyrrhetinic acid monoglucuronide), thaumatin,monellin, brazzein, curculin, mabinlin, pentadin, monatin, abrusosides,albiziasaponins, Baiyunoside, bryoside, cussoracosides, cyclocarioside,mukurozioside, osladin, periandrin, phlomisoside, Polypodosides,pterocaryosides, rubusosides, telosmosides, selligueain A, hernandulcin,phlorizin, trilobatin, phylodulcin, dulcoside A, gaudichaudioside A, andcombinations thereof.
 16. A composition, comprising a bulking agent anda compound having the structure:

or a salt thereof, wherein the composition comprises greater than 30% byweight of the bulking agent.
 17. The composition of claim 16, comprisingbetween 0.5% and 5% by weight of the compound.
 18. The composition ofclaim 16, comprising greater than 50% by weight of the bulking agent.19. The composition of claim 16, comprising greater than 70% by weightof the bulking agent.
 20. The composition of claim 16, comprisinggreater than 90% by weight of the bulking agent.
 21. The composition ofclaim 16, wherein the bulking agent is selected from the groupconsisting of maltodextrin, dextro-maltodextrin blends, corn syrupsolids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose,ribulose, mannose, mannitol, galactitol, lactitol, isomalt, maltose,tagatose, lactose, inulin, glycerol, propylene glycol, polydextrose,fructooligosaccharides, cellulose, cellulose derivatives, erythritol,and combinations thereof.
 22. The composition of claim 16, wherein thebulking agent is selected from maltodextrin, lactose, erythritol, andmannitol.
 23. The composition of claim 16, wherein the bulking agent isin particulate form and the compound is present as a coating on theparticles.
 24. The composition of claim 16, wherein the composition isin particulate form.
 25. The composition of claim 23, wherein theaverage particle size is between 200 μm and 2 mm.
 26. The composition ofclaim 23, wherein the average particle size is between 200 μm and 500μm.
 27. The composition of claim 23, wherein the average particle sizeis between 500 μm and 700 μm.
 28. The composition of claim 23, whereinthe average particle size is between 800 μm and 1.5 mm.
 29. Thecomposition of claim 16, comprising one or more additional compoundsselected from the group consisting of steviosides, rebaudiosides,glycyrrhizic acid, glycyrrhizin, glycyrrhetinic acid monoglucuronide,thaumatin, monellin, brazzein, curculin, mabinlin, pentadin, monatin,abrusosides, albiziasaponins, Baiyunoside, bryoside, cussoracosides,cyclocarioside, mukurozioside, osladin, periandrin, phlomisoside,Polypodosides, pterocaryosides, rubusosides, telosmosides, selligueainA, hernandulcin, phlorizin, trilobatin, phylodulcin, dulcoside A,gaudichaudioside A, and combinations thereof.
 30. A tabletop sweetenerproduct, comprising a packet containing a composition of claim
 16. 31.The product of claim 30, wherein the packet is a single serving packet.32. A flavoring concentrate, comprising a flavoring agent and a compoundhaving the structure:

or a salt thereof, wherein the compound is at a concentration greaterthan 0.1% by weight.
 33. The concentrate of claim 32, wherein theflavoring agent is an artificial flavoring ingredient.
 34. Theconcentrate of claim 32, wherein the flavoring agent is a naturalflavoring ingredient.
 35. The concentrate of claim 32, wherein thecompound is at a concentration greater than 0.5% by weight.
 36. Theconcentrate of claim 32, wherein the compound is at a concentrationgreater than 1% by weight.
 37. The concentrate of claim 32, wherein theconcentrate is a liquid.
 38. The concentrate of claim 32, wherein theconcentrate is a solution.
 39. The concentrate of claim 32, wherein theconcentrate is a solid.
 40. The concentrate of claim 32, wherein thecompound is present in a concentration that is at least 2 times aconcentration of the compound in a ready-to-use food or beverageproduct.